Pan Seared Scallops & Dirty Ginger Beurre Blanc

1. Cut off the foot of the scallop and pat dry really well.
2. Take a fan or a hair dryer on cool and pass it through the scallops for about a minute on cool.
3. Season scallops with salt and pepper or seasoned salt.
4. Preheat a pan on high for 2 min. Add a bit of olive oil and sear scallops on medium high for 3-4 min on one side flip and sear for another minute. If they are small scallops sear for less time.
5. In that pan drizzle a touch more olive oil and add the white part of scallions, your ginger, sake and mirin. Reduce by 3/4. Turn heat off. Add in tamari and cold butter. Emulsify.
6. Serve the scallops over the sauce with lemon zest, salsa macha and green part of scallions.