Seared Sea Scallops with Wasabi Cream
|Sea scallops||36 Large|
|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|
|Flying fish roe||1 Tablespoon, for garnish (Red Or Orange)|
|Cilantro sprigs||1 , for garnish|
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.