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Serves 4
- 16 large sea scallops (the bigger, the better—about 1 ¼ pounds total)
- 2 tablespoons fresh lime juice
- About ¼ teaspoon salt, plus more for sprinkling on the scallops
- Freshly ground black pepper
- 1 ½ tablespoons olive oil
- 1 ½ cups Frontera Jalapeño Cilantro Salsa (or, for a spicier dish, use Frontera Habanero Salsa)
- ½ cup heavy (whipping) cream or crème fraiche
- 1/3 cup chopped fresh cilantro or parsley
- Rinse the scallops and place in a large bowl, along with the lime juice and a liberal sprinkling of salt and pepper. Cover and refrigerate for up to 2 hours. Remove scallops from the marinade and pat dry.
- Heat the oil in a large, heavy non-stick skillet over medium-high. Lay in the scallops, making sure they’re not crowded. If you’re not able to fit them in an uncrowded layer, sear the scallops in 2 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 to 2 minutes more; scallops are done to my taste when they’re still a little translucent in the middle. Remove to a warm plate and 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, stir in the cream and, when hot, taste and season with salt. Ladle a portion of sauce onto each of 4 warm dinner plates, then arrange the scallops on top. Sprinkle each one liberally with chopped cilantro or parsley and they’re ready to carry to the table.
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