Seared Scallops

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Just One Cookbook
Nutrition per serving    (USDA % daily values)
CAL
410
FAT
76%
CHOL
54%
SOD
1048%

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Ingredients for 2 servings

1 lb large sea scallops (I used graded U8* scallops)

Salt

Freshly ground black pepper

3 Tbsp. clarified butter (or regular butter if you like)

1/4 cup yuzu flavored tobiko*

Chives or parsley for garnish (I used Japanese herb “kinome” (young leaf of prickly ash).)

1/4 cup salt

1/2 cup boiling water

2 cups cold water

1 to 1 ½ Tbsp. salted butter

2 tsp. minced garlic (1 large clove garlic)

1/4 cup dry white wine such as Sauvignon Blanc

1 tsp. soy sauce

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