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)
Preparation
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
