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Delicious over fresh
greens...
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SMOKED
CHILI CREAM: |
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2 tsp |
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chipotle
chili powder |
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juice of |
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2 fresh
limes |
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¾ cup |
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sour cream |
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salt to
taste
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CARAMELIZED SCALLOPS: |
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2 lbs |
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sea scallops
(the larger the better) |
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2 Tbs |
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fresh
parsley, chopped |
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salt and
pepper to taste |
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¼ cup |
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(about)
extra-virgin olive oil |
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fresh greens
(to place scallops on) |
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sliced
lemons and chopped chives for garnish |
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1 |
Prepare Chili Cream:
Mix chipotle powder in lime juice and let it sit and
"bloom" for 5 to 10 minutes, then whisk it into the sour
cream. Add salt to taste; cover and refrigerate until
ready to use. |
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2 |
Prepare Scallops:
Arrange scallops on a cutting board with flat side down.
Sprinkle the top liberally with parsley, salt and
pepper. |
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3 |
Heat enough oil to
cover the bottom of a large nonstick skillet until oil
just begins to smoke. Reduce heat to medium-high and
place scallops seasoned-side-down. Do not disturb them
for 2 to 3 minutes. This allows the naturally present
sugars in the scallops to caramelize. Turn and sear on
the opposite side for 1 to 3 minutes longer, depending
on the size of the scallop. |
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4 |
Place scallops on
fresh greens and drizzle with chili cream. Garnish with
lemon slices and chives. Serve immediately. |
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Servings: 4 |
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Cooking Tips |
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*The Black Dog restaurant
also suggests serving these over Potato- Scallion Pancakes. |
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Recipe Source |
| Modified
from The Black Dog Summer on the
Vineyard Cookbook |