- 1-1 1/4 lbs. Dry sea scallops, approximately 16
- Salt and pepper to taste
- 1-2 Tbsp. Olive oil
- 1 jar Robert Rothschild Farm Ginger Wasabi Sauce
- 1 Tbsp. Sour cream
- Caviar and chives, optional
Remove the small side muscle from the scallops, rinse with cold water, pat dry and season with salt and pepper. Combine 2 Tbsp. of Ginger Wasabi Sauce with sour cream and set aside.
Add oil to a 12 to 14 inch sauté pan on high heat. Once the fat begins to smoke, gently add the scallops, ensuring they do not touch each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4 inch golden crust while still being translucent in the center.
Reduce heat to medium, drizzle with Ginger Wasabi Sauce and cook an additional minute. Top with Ginger Wasabi/sour cream mixture and sprinkle with caviar/chives. Serve immediately.