Ingredients
- For Citrus-ginger Beurre Blanc recipe, please go to ginger-beurre-blanc.html">Citrus ginger Beurre Blanc
- 12 wild sea scallops, seasoned with white pepper and kosher salt on each side (NOTE: before seasoning, pat each scallop dry very well with paper towels to remove as much moisture as possible---this will ensure a nice caramelized sear.
- clarified butter
- orange zest, chives or daikon radish sprouts
Description
I Was Asked To Do Asian-french Fusion For A Party Last Year. Came Up With This, With The Help Of Grouprecipes "IronChef". People Have Literally Held Up Their Plates And Drank The Sauce (myself Included)! I Hope You Try It And Enjoy It Too...
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