Seared scallops with jalapeño cream

prep time:: 10 min
total time:: 20 min

Makes 4 servings

This elegant appetizer doesn’t require culinary prowess, just patience. Don’t stir scallops while they’re in the pan. Let them sizzle away uninterrupted, flipping once, so both sides have a golden crust.

ingredients

2tbsp (30 mL) seeded and finely chopped jalapeño pepper
1 garlic clove, minced
12 large scallops
Pinches of salt and pepper (preferably white)
1tbsp (15 mL) butter
1 firm ripe avocado
10 chives, chopped, or 1/2 cup (125mL) coarsely chopped fresh cilantro
1tsp (5 mL) freshly squeezed lemon juice
1/4cup (50 mL) white wine
1/2cup (125 mL) whipping cream
Pinch of cayenne (optional)

directions

1
1. Prepare jalapeño and garlic. Pat scallops dry with paper towels. Lightly sprinkle both sides with salt and pepper. Melt butter in a large frying pan over medium-high heat. When bubbly, add scallops. Don’t crowd. You may have to cook them in two batches. Cook until a deep golden, 2 to 3 min. per side. Remove to a plate and cover with foil. Repeat with any remaining scallops.
2
2. Meanwhile, slice avocado in half. Discard pit, then peel. Dice into small pieces. Place in a bowl. Stir in chives, lemon juice and a pinch of salt. When scallops have been removed, add wine, jalapeño and garlic to pan. Using a wooden spoon, scrape up and stir in any brown bits. Boil down until about 1 tbsp (15 mL) remains, about 30 sec. Add cream and cayenne. Boil, stirring occasionally until slightly thickened, 1 to 2 min. Return scallops and any juices to pan. Stir to coat. Spoon about 2 tbsp (30 mL) sauce onto each plate. Top with 3 scallops. Spoon avocado mixture overtop.

Source: Justine