INGREDIENTS:16 large Alaska Scallops, 20/30 count (about 1¼ lbs. total), tough opaque foot on the side of each scallop pulled off
2 Tbsp. fresh lime juice
about ¼ tsp. salt, plus more for sprinkling on scallops
as needed, black pepper, freshly ground
1 ½ Tbsp. olive oil
1 ½ cups roasted jalapeño-cilantro salsa, prepared
½ cup heavy (whipping) cream or crème fraiche
1/3 cup fresh cilantro or parsley, chopped DIRECTIONS:Rinse scallops and place in large bowl along with lime juice and liberal sprinkling of salt and pepper. Cover and refrigerate for a couple of hours (no longer, or it will cook the scallops). Remove from marinade and pat dry.
Heat oil in large, heavy skillet over medium-high heat. Lay in the scallops, making sure they’re not crowded. If necessary, sear in two batches. Fry until richly browned on one side, about 2 minutes, then turn them over with tongs or a spatula and sear the other side 1-2 minutes more. Scallops are done when they’re still a little translucent in the middle. Remove to warm plate and pour off all oil left in pan. Return pan to heat and, when hot, add salsa. Stir for a couple of minutes as salsa reduces, thickens and darkens. Reduce heat to medium-low, stir in cream and when hot, taste and season with salt.
To serve: Ladle portion of sauce onto each of 4 warm dinner plates, then arrange scallops on top. Sprinkle each one liberally with chopped cilantro or parsley. SERVINGS:4 servings From:Chef Rick Bayless, Frontera Grill and Topolobampo, Chicago PHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE
