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Ingredients
- 16 Large Scallops (about 1.5#)
- 3T extra virgin olive oil
- salt and freshly ground white pepper to taste
- 1T fresh lemon juice
- 2T butter
- Garnish:
- 1c radish (or daikon sprouts)
- 1c julienned scallions (white and green parts)
Method
- Place scallops in a bowl, add 3T olive oil and season with salt and pepper. Toss to combine thoroughly.
- Heat a nonstick pan over medium high heat.
- add 8 scallops and sear one side only for 2m, until a nice brown crust forms.
- Turn with a pair of tongs and turn off the heat. Leave scallops on the pan for 1m for medium rare or to desired doneness.
- transfer to a plate and cover with plastic wrap.
- Pour off and reserve the scallop juices wipe pan clean with aclean cloth.
- Repeat with remaining scallops and set aside on the same plate.
- return scallop juices to the pan and add the lemon juice and butter. stir together over medium heat until butter is melted and the sauce is warm.
- serve with 3/4 cup of barley-wild rice compate
