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Black Dog's Caramelized Scallops with Smoked Chili Cream
Smoked chile cream:
2 t. chipotle powder
juice of 2 fresh limes
3/4 C. sour cream
salt to taste
Caramelized scallops:
1 1/2 lbs. large sea scallops
2 T. 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
To make the 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.
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.
Serves 4 to 6.
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