Seared Sea Scallops With Jalapeno Cream
From lunasea 16 years agoIngredients
- 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 shopping list
- 2 tablespoons fresh lime juice shopping list
- About 1/4 teaspoon salt, plus more for sprinkling on the scallops shopping list
- Freshly ground black pepper shopping list
- 1 1/2 tablespoons olive oil shopping list
- 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 shopping list
- 1/2 cup heavy (whipping) cream or crème fraiche shopping list
- 1/3 cup chopped fresh cilantro or parsley shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
Oh yes, that is what I am talking about! Great post. Thanks.
Markborius in Klamath Falls loved it -
Wonderful.. I love jalapeños and this is terrific! Thanks.
berry in Myrtle Beach loved it -
Saved this recipe! I LOVE SCALLOPS! Thanks for the post
cgendy in Manalapan loved it
Reviews & Comments 8
-
All Comments
-
Your Comments