Caramelized Scallops with Smoked Chili Cream

This sounds fancy. It’s not. While it presents like it took great effort to prepare, it doesn’t. This was about the easiest dish I’ve prepared in a while, and the “effort” was worth it! This recipe of Caramelized Scallops with Smoked Chili Cream hails from a cookbook that I’m rather partial to… The Black Dog Summer on the Vineyard Cookbook (as in Martha’s Vineyard). Hubby has a cousin who lives there with his lovely wife, so we’ve been fortunate enough to visit the Vineyard many times.

If you’re looking for a new cookbook, this would be one to consider. I’ve loved everything I’ve made from this cookbook. Aside from being delicious and unique recipes, the names of some of the recipes are quirky too (read quirky and not Rachael Ray silly). Things like “Double Bypass” (an egg dish) and “Sirloin Tips Quasimodo” (hidden qualities within) are included in the collection. I’ve prepared a lot of seafood, but the cookbook contains recipes for chicken and other meats as well as side dishes and desserts too. The Blueberry Bread Pudding has me intrigued! So if you’re interested in taking a peek at the cookbook, you can check it out through the link below. If anything, it’s fascinating to read about the history of the Black Dog Tavern- as you’ve surely seen someone somewhere in the world wearing the infamous Black Dog t-shirt. We’re quite obsessed with Black Dog memorabilia around our house with Black Dog t-shirts, coffee mugs, aprons, baseball hats, a Black Dog stuffed animal and even a Black Dog children’s book!

Purchasing the cookbook through the Amazon link below throws me (literally) a few pennies referral bonus… just enough to secure an extra pump of vanilla syrup to go with my weekly Sugar Free Decaf Nonfat 5 pump vanilla latte. Seriously!

Back to the recipes… The scallops are simple to caramelize. With a sprinkle of salt, pepper and fresh parsley and fried in a little bit of oil, the scallops caramelize easily with their naturally present sugars. The chili cream is basic… sour cream mixed with chipotle powder, lime juice and salt. Not spicy. At the Black Dog restaurant, they serve these scallops on Potato-Scallion Pancakes so I decided to give those a shot.

Glad I did. These were YUUUUUUUUMY and a unique side dish as well. I set my husband on the task of shredding the unpeeled red potatoes (along with his fingers!) Those were squeezed dry (the potatoes, minus the fingers) and mixed with scallions, flour, eggs, salt and pepper. Really easy. Really good.


I chose to serve the scallops on a bed of arugula, drizzled with the chili cream and a garnish of lemon squeezes alongside the potato pancake, which was quite delicious dunked in the chili cream too! I give thanks to the folks at the Black Dog for publishing a recipe that made my 6 year old fall in love with scallops. Funny but true… he actually raved about them. And they weren’t even batter-fried. Go figure. My little foodie son likes scallops. Now that’s pretty cool.

All of this… and I’m not even truly that big of a fan of scallops. But I just might have to modify my seafood preferences after making this one.

The scallops recipe can be found HERE.
The potato pancakes recipe can be found HERE.

Leave a Comment




11 Responses to “Caramelized Scallops with Smoked Chili Cream”

  1. 1

    Peter M — February 19, 2008 @ 8:25 AM

    Lori, thanks for sharing this easy yet flavourful dish. I have to add chipotle chili powder to my pantry.

  2. 2

    StickyGooeyCreamyChewy — February 19, 2008 @ 8:26 AM

    I’m a big sea scallop fan. This is the way I like them best. The smoked chili cream sounds like a delicious condiment for them!

  3. 3

    Grumpy's Honeybunch — February 19, 2008 @ 11:32 AM

    Looks delish! Something maybe my Grumpy hubby would love! I especially want to try those pancakes!

  4. 4

    Anamika:The Sugarcrafter — February 19, 2008 @ 11:56 AM

    Thanks you for posting the link for scallops and cream. It helps and thanks for sharing ith nice pictures, too !

  5. 5

    Susan from Food Blogga — February 19, 2008 @ 12:55 PM

    Mmmm…I could go a couple of those potato pancakes for breakfast. And this post brought back many happy memories of New England for me –thanks!

  6. 6

    VeggieGirl — February 19, 2008 @ 7:35 PM

    I LOVE the Black Dog Café – I didn’t know they had a cookbook too! :0)

  7. 7

    KristiB — February 19, 2008 @ 11:21 PM

    I’m loving your blog! I wish my photograhy was as good!

    And I’m also tagging you. http://theglobalkitchen.blogspot.com/

  8. 8

    Josie — February 20, 2008 @ 1:10 AM

    This dish looks amazing!! I so want to make this, but especially the potato pancakes!
    Thanks Lori :)

  9. 9

    RecipeGirl — February 20, 2008 @ 1:29 PM

    Peter & Anamika- you’re welcome!

    Sticky- It was definitely a nice accompaniment to the scallops.

    Honeybunch- Hope Grumpy likes them.

    Susan- Glad to have brought up some good memories for you :)

    Veggiegirl- Ah, someone else who is a fan of The Black Dog!

    Kristi- Thanks… and thanks :)

    Josie- You’ll love those potato pancakes!

  10. 10

    Mike of Mike's Table — February 20, 2008 @ 3:10 PM

    This looks delicious. I’ve oddly never cooked scallops, but this sounds like a great way for me to start!

  11. 11

    Anonymous — February 20, 2008 @ 7:58 PM

    I often see scallops on Iron Chef but I’ve never tried them myself – either cooking or tasting! Methinks it’s time I remedied that. :)

    Ari (Baking and Books)