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

1. Mix the chipotle powder with the lime juice and let it sit for the flavors to bloom, about 5 to 10 minutes.
2. Whisk the chile-lime mixture into the sour cream and add salt. Set aside.

Caramelized Scallops

1. 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.
2. 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.
3. Serve immediately on a bed of greens and garnished with the chile cream, lemons and chives.

Attribution

Black Dog, Martha's Vineyard