Ingredients:

•  1 lb. dry sea scallops, about 16
• Salt & Pepper to taste
• 1-2 Tbsp. Olive Oil
•  1 jar of Rothschild Farm Ginger Wasabi Sauce
•  1 Tbsp. Sour Cream
• Caviar and Chives, optional

Instructions:

Rinse scallops with cold water, pat dry and season with salt & pepper.  Combine 2tbsp. of Ginger Wasabi Sauce with  sour cream and set aside.  Add oil to a  sauté pan on high heat.  Once the oil begins to smoke gently add the scallops ensuring they do not touch each other. Sear the scallops for 1 minute on each side.  The scallops should have a ¼ inch golden crust while still being translucent in the center.  Reduce the heat to medium and drizzle the wasabi sauce mixture over them and cook for an additional minute.

Top with Ginger Wasabi Cream and sprinkle with caviar and chives.

Serve immediately!