Seared Sea Scallops With Jalapeno Cream Recipe

How to make it

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• 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).
• Remove from the marinade and pat dry.
• Heat the oil in a large, heavy skillet (my first choices are well-seasoned cast iron or non-stick) over medium-high.
• 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.
• 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.
• Remove to a warm plate and pour off all the oil left in the pan.
• 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.
• Reduce the heat to medium-low, stir in the cream and, when hot, taste and season with salt.
• Ladle a portion of sauce onto each of 4 warm dinner plates, then arrange the scallops on top.
• Sprinkle each one liberally with chopped cilantro or parsley and they’re ready to carry to the table.
• Serves 4.
• Recipe excerpted from Salsas That Cook by Rick Bayless.
• Photo by Gentl & Hyers/Edge.