Dirty Ginger Beurre Blanc Scallops

1 Cut off the foot of the scallop and pat dry really well. Take a fan or a hair dryer on cool and pass it through the scallops for about a minute.
3 Season scallops with salt and pepper.
4 Preheat a pan on high for 2 minutes and then add a bit of olive oil. Lower the heat to medium-high and sear the scallops on for 3-4 minutes on one side, flip, and sear for another minute. If the scallops are small, sear for less time. Remove from pan.
5 In the same pan, drizzle a touch more olive oil and add the white part of scallions, ginger, sake and mirin. Reduce by ¾ and turn the heat off. Add in tamari and cold butter and emulsify.
6 Serve the scallops over the sauce with lemon zest, salsa macha and green part of scallions and that is it!