Two-Toned Sea Scallops

In the traditional Japanese kitchen, both light and dark bean pastes are used to make thick dengaku sauces; the light bean paste makes a mellow-flavored pale golden sauce, while the dark bean paste makes a more pungent and spicy brown sauce. Seared sea scallops taste delicious topped with both sauces, and here a pair of them—one light and one dark— make a single serving.