Restaurant Recipes
Black Dog Caramelized Scallops
with Smoked Chili Cream
Yield: 4 to 6 servings
Ingredients
Smoked Chile Cream
- 2 tablespoons chipotle powder
- Juice of 2 fresh limes
- 3/4 cup sour cream salt to taste
Caramelized Scallops
- 1 1/2 pounds large sea scallops
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- About 1/4 cup extra-virgin olive oil
- Mixed greens for serving
- Sliced lemons
- Chopped fresh chives
Instructions
Smoked Chile Cream
- Mix the chipotle powder with the lime juice and let it sit for the flavors to bloom, about 5 to 10 minutes.
- Whisk the chile-lime mixture into the sour cream and add salt. Set aside.
Caramelized Scallops
- Sprinkle the tops of the scallops liberally with the parsley, salt and pepper. Heat (over high heat) enough oil to cover the bottom of a large nonstick skillet until the oil just beings to smoke.
- Reduce the heat to medium-high and place the scallops seasoned side down. Cook, without disturbing, for 2 to 3 minutes, which will allow them to caramelize their sugars. Turn and sear on the opposite side for 1 to 3 minutes, depending on the size of the scallops.
- Serve immediately on a bed of greens and garnished with the chile cream, lemons and chives.
Attribution
Black Dog, Martha's Vineyard