Recipe

Seared Sea Scallops With Jalapeno Cream Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 10 months ago 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 ... More Prep:120m Cook:30m Servings:4	Lunasea
	easy scallops salsa cilantro colorful

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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

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.

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Comments

coffeebean53 1 year, 10 months ago said:
MMMMmm I see a trip to the grocery store in the near future. Thanks for a great post. :)

borius 1 year, 10 months ago said:
Oh yes, that is what I am talking about! Great post. Thanks.
Mark

berry 1 year, 10 months ago said:
Wonderful.. I love jalapeños and this is terrific! Thanks.

lunasea 1 year, 10 months ago said:
Thanks for the great comments and ratings all. I hope you like this dish as much as I do. =)

mpierce 1 year, 10 months ago said:
I got this one bookmarked. I will be giving this one a try soon. It sounds great.
-Mark

cgendy 1 year, 8 months ago said:
Saved this recipe! I LOVE SCALLOPS! Thanks for the post

trigger 1 year, 5 months ago said:
I am definitely saving this one.
Jalapeño Cream is so delicious Vickie you have out done yourself.
Thank you for posting this I will make your advice and make it with Fettuccine. Come over by 6:60 and bring your favorite wine.
Michael

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