Seared Scallops with Wasabi-Ginger Butter
This butter-rich sauce in which the pungent heat of the wasabi root, or rhizome, is balanced by the delicate earthiness of the leaves for a mild heat and slight bitterness that accentuate the sweet...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Colander
- Measuring spoon
- Spoon
- Paper towel
- Plate
Ingredients
- 5 wasabi leaves, plus a 2"-piece wasabi root, peeled and thinly sliced
- 6 tbsp. unsalted butter, softened
- 1 tbsp. fresh lemon juice
- 1 (1") piece ginger, peeled and thinly sliced
- Kosher salt
- freshly ground black pepper
- 1 lb. sea scallops
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