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.