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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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