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"Ingredients \u2022 ? cup wakame or hijiki \u2022 ? cup mirin \u2022 2 tbsp. tamari or soy sauce \u2022 1\u00BD lb. bay scallops \u2022 Freshly ground black pepper \u2022 2 tbsp. unsalted butter \u2022 3 tbsp. grated fresh ginger \u2022 1 clove garlic, minced \u2022 \u00BD cup sake \u2022 \u00BD cup heavy cream Directions Place seaweed in medium bowl and add cold water to cover. Add mirin and tamari or soy sauce; let stand, stirring occasionally, until rehydrated, 5 to 30 minutes, depending on the variety. Dry scallops well and season liberally with pepper to taste. Melt butter in a large saut\u00E9 pan over medium-high heat. Add ginger and garlic and saut\u00E9 2 to 3 minutes. Add scallops and saut\u00E9 until just firm, about 2 minutes. Remove with slotted spoon and keep warm. Raise heat and add sake, stirring to loosen crust in bottom of pan. Lift seaweed out of soaking mixture and add to pan. Cook until liquid is reduced to a glaze. Add the cream and cook, stirring, until bubbly. Return scallops to pan and heat through. Serve at once, preferably with steamed rice. Serves 4. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2334/creamy-scallops-seaweed-ginger-recipe-a-61337/>