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MAIN DISHES- SEAFOOD-
SHELLFISH:
Caramelized Scallops with
Smoked
Chili Cream
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Caramelized Scallops with Smoked
Chili Cream |
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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 |
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Modified from The Black Dog
Summer on the Vineyard Cookbook |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Loved it!"
-San Diego, CA
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