Seared Alaska Scallops
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
16 large Alaska scallops, 20/30 count (about 1-1/4 pounds), tough opaque
2 Tbsp. fresh lime juice
1/4 tsp. salt, plus more for sprinkling on the scallops
black pepper, freshly ground, as needed
1-1/2 Tbsp. olive oil
1-1/2 up roasted Jalapeno-Cilantro Salsa**
1/2 cup heavy (whipping) cream or creme fraiche
1/3 cup fresh cilantro or parsley, chopped
Instructions:
Marinate the scallops by rinsing and placing them in a large bowl, along with the lime juice and a liberal sprinkling of salt and pepper. Cover and refrigerate the scallops for a couple of hours (no more or it will “cook” the scallops). Remove the scallops from the marinade and pat dry.
Heat the oil in a large, heavy skillet over medium high heat and lay the scallops in the pan. Make sure theyre not crowded (or theyll stew rather than sear). If you cant fit them in an uncrowded layer, sear them in 2 batches. Fry until richly browned on one side, about 2 minutes, then turn the scallops over with tongs or a spatula and sear the other side for 1-2 minutes. The scallops are done when they are still translucent in the middle. Remove them from the pan and transfer to a warm plate. 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 and stir in the cream. When the salsa ishot, taste and season with salt.
To serve, ladle a portion of the sauce onto each one of the 4 warm dinner plates, then arrange the scallops on top. Sprinkle each plate liberally with chopped cilantro or parsley.
** see recipe under jalapeno salsas
Recipe from El Restaurante Mexicano July-August 2006.