Seared Scallops With Butter Soy Radish Sauce

I’ve had the idea for a shoyu radish based sauce for a while but it took a few tries to get it right–I waited until I perfected it before breaking open my package of frozen sea scallops from ALDI. I imagine it would go just as deliciously with lobster or steak as it did with these seared scallops.

The radish lends a sweet spiciness to the sauce and thickens it up, making it great as a dip or spooned over the dish.

Ingredients 

• 3 tablespoons pureed radish (any type)
• 1 tablespoon minced garlic
• 3 tablespoons soy sauce
• 3 tablespoons lemon juice
• 2 tablespoons sake
• 1 tablespoon butter
• 5 sea scallops
• 1 tablespoon ghee or other high smoke point oil

1. In a pan, add a tablespoon of ghee or another high smoke point oil. Sear sea scallops on both sides over high heat. Remove and place on dish.
2. In a bowl, combine pureed radish, soy sauce, lemon juice, and sake. In another pan, melt butter over medium high heat and add minced garlic. Sautee until fragrant. Add radish mixture, stirring quickly and remove from heat. Sauce will be thick and can be used as dipping sauce or spooned over scallops/lobster/steak.