Ingredients

• 4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
• 1 tablespoon olive oil
• 24 sea scallops
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 2 tablespoons unseasoned rice vinegar
• 1/2 cup whipping cream
• 3 tablespoons chopped fresh cilantro
• 1 green onion, finely chopped

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Instructions

1. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.