Seared Sea Scallops With Jalapeno Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is from Rick Bayless. It is easy and delicious and is great as is - or could be served over a lovely fettucini. Scallops make an elegant presentation, but shrimp works very well here, too - just don't cook them as long as you would the scallops. Read more . The jalapeno cream is perfect. Enjoy. Ingredients:
16 large sea scallops (the bigger, the better—about 1 1/4 pounds total), tough opaque foot on the side of each scallop pulled off |
2 tablespoons fresh lime juice |
about 1/4 teaspoon salt, plus more for sprinkling on the scallops |
freshly ground black pepper |
1 1/2 tablespoons olive oil |
1 bottle (16 ounces) frontera jalapeño-cilantro salsa (or, for a spicier dish, use frontera habanero salsa) - note: whole foods carries frontera products or you can use your favorte salsa |
1/2 cup heavy (whipping) cream or crème fraiche |
1/3 cup chopped fresh cilantro or parsley |
Directions:
1. Rinse the scallops and place in a large bowl, along with the lime juice and a liberal sprinkling of salt and pepper. Cover and refrigerate for a couple of hours (no more or it’ll cook the scallops).
2. Remove from the marinade and pat dry.
3. Heat the oil in a large, heavy skillet (my first choices are well-seasoned cast iron or non-stick) over medium-high.
4. Lay in the scallops, making sure they’re not crowded—they’ll stew rather than sear. If you’re not able to fit them in an uncrowded layer, sear the scallops in 2 batches.
5. Fry until richly browned on one side, about 2 minutes, then turn them over with tongs or a spatula and sear the other side 1 to 2 minutes more; scallops are done to my taste when they’re still a little translucent in the middle.
6. Remove to a warm plate and pour off all the oil left in the pan.
7. Return the pan to the heat and, when hot, add the salsa. Stir for a couple of minutes as the salsa reduces, thickens and darkens.
8. Reduce the heat to medium-low, stir in the cream and, when hot, taste and season with salt.
9. Ladle a portion of sauce onto each of 4 warm dinner plates, then arrange the scallops on top.
10. Sprinkle each one liberally with chopped cilantro or parsley and they’re ready to carry to the table.
11. Serves 4.
12. Recipe excerpted from Salsas That Cook by Rick Bayless.
13. Photo by Gentl & Hyers/Edge.
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