Ginger Scallops
Serves 2510 mins prep20 mins cook
These pan seared scallops with ginger dirty beurre blanc is a flavor packed dish that is impossible to resist. Searing the scallops on a hot pan forms a perfectly caramelized crust that is to die for and I'm going to be giving you all the tips to make that sear perfect! The ginger adds a really nice warm and zesty flavor. Paired with the butter and the "dirty" sake, guys, I promise you are going to love it.
0 servings
What you need
Instructions
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 minutes. Add a bit of olive oil and sear scallops on medium high for 3-4 minutes on one side, flip, and sear for another minute. If they are small scallops sear for less time. Remove from pan. 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 and that is it!View original recipe