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Seared Sea Scallops With Wasabi Cream

Ingredients
  Sea scallops 36 Large
  Butter 1 Tablespoon
  Peanut oil 1 Tablespoon
  Shallots 2 Large, thinly sliced
  Garlic 1 Clove (5 gm), mashed
  Grated fresh ginger 1⁄4 Teaspoon
  Sauvignon blanc 60 Milliliter (1/4 Cup)
  Chicken stock 60 Milliliter (1/4 Cup)
  Heavy cream 80 Milliliter (1/3 Cup)
  Prepared wasabi 1⁄2 Teaspoon (1/2 Teaspoon-Asian Green Horseradish)
  Lemon 1 , juiced
  Salt To Taste
  Flying fish roe 1 Tablespoon, for garnish (Red Or Orange)
  Cilantro sprigs 1 , for garnish
  Pepper To Taste
Directions

Lightly salt and pepper the sea scallops.
In a large skillet, heat butter and oil together until very hot and sear scallops in batches until brown on both sides.
Remove to a warm platter.
Drain any liquid remaining in the pan the scallops were cooked in, and add shallots, garlic, and ginger and saute until soft.
Add Sauvignon Blanc and chicken stock, and simmer until reduced by half.
Add cream and simmer till mixture thickens.
Turn heat to low and whisk in wasabi and a squeeze of lemon juice.
Add salt to taste.
Spoon sauce onto a plate, place scallops on top, and top with a little orange or red flying fish roe and sprigs of cilantro for garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Searing
Ingredient: 
Scallop
Interest: 
Quick
Preparation Time: 
10 Minutes

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