Scallops in the Shell

These scallops with ginger carrot dressing will add zest to the cocktail party menu.

INGREDIENTS

• 8 large sea scallops
• 8 empty scallop shells, for serving
• 2 tablespoons butter
• 1 tablespoon virgin olive oil
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon fresh garlic, finely chopped
• 2 tablespoons Wafu^® Ginger Carrot Japanese Dressing
• 1 teaspoon freshly squeezed orange juice
• Kosher salt
• Freshly ground black pepper
• Tobiko (flying-fish roe), for garnish

DIRECTIONS

1. Wash the sea scallops and pat dry.
2. Heat the butter and oil in a pan on medium.
3. Sauté the ginger and garlic while stirring. Do not let brown.
4. Add the scallops and sauté for about 2-3 minutes on each side. Do not overcook the scallops.
5. Add salt and pepper to taste. Pour the Wafu^® Ginger Carrot Japanese Dressing on top of the scallops followed by the orange juice.
6. Remove the scallops immediately and arrange each scallop on a shell.
7. Dress the scallops with the remaining dressing that is left in the pan.
8. Garnish each scallop with a very small amount of tobiko.

SERVES: 8
PREP TIME: 10 minutes
COOKING TIME: 10 minutes