Recipe courtesy of David Rosengarten
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Total:
15 min
Prep:
15 min
Yield:
About 1/4 cup sauce

Ingredients

Directions

Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

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