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Ginger Wasabi Scallops



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/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.

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