Pan Seared Scallops with Wasabi Ginger Sauce

3-5 large sea scallops per person
Stonewall Kitchen Wasabi Ginger Sauce
Extra Virgin Olive Oil

Toss scallops with Extra Virgin Olive Oil and place flat side down in a heavy skillet or cast iron pan pre-heated to medium-high.
Once bottom side has browned turn over and continue to cook until browned on other side and desired doneness is achieved.
Remove from pan and place scallops in a puddle of Wasabi Ginger Sauce and garnish plate with sprig of fresh chive or julienne of scallion.
Alternatively, you can place cooked scallops on plate, drizzle with Wasabi Ginger Sauce and serve with mixed field green salad, fresh citrus fruit sections and crusty bread.