Seared Scallops With Citrus Ginger Beurre Blanc Recipe

How to make it

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• Add enough clarified butter to just cover bottom of large non-stick skillet. Heat on high.
• 20 secs later when its smoking hot (literally), place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or you'll lower the pan temperature, causing the scallops to be steamed rather than seared.
• Because of variation in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.
• One of the easiest things in the world to do is to overcook scallops, so be very careful here. The scallops should be removed from the pan and served while their centers are still slightly translucent (you can check this by viewing them from the side), because they'll continue to cook after you take them off the heat. They should still be quite springy if you press them with your thumb. If they are very firm or stiff, they're already overcooked.
• Another important tip: Once you've placed the scallops in the pan, don't touch them! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Be strong!
• Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up!
• Place scallops on serving platter, drizzle with Citrus Ginger Beurre Blanc, garnish with chives and fresh orange zest or daikon radish sprouts