Flash Recipe: Seared Scallops with Chili Sour Cream

Flavor Boosting Creme Fraiche & Jalapeno Peppers with Sea Scallops

Seared sea scallops are fabulous on their own, but combine them with creme fraiche, red jalapenos, and a pinch of seasoning and that's a tender, spicy bite you won't soon forget. 

Recipe: Seared Scallops with Chili Sour Cream (Serves 2)

Ingredients

Chili Sour Cream

8 ounces creme fraiche 

1 medium red jalapeno (or other red chili), minced with seeds

Cracked white pepper

Pinch of salt

1/4 teaspoon agave syrup (or sugar)

1 small bunch onion chives, chopped and divided

Scallops

1 pound extra-large sea scallops (about 8), patted dry with paper towels

2 teaspoons grapeseed oil, divided

1/4 teaspoon Kosher salt

Cracked white pepper

1 lime, sliced in half

Directions

1. Add creme fraiche to a medium-sized bowl; add jalapeno pepper (except for 1/4 teaspoon), cracked pepper, salt, and agave syrup (or sugar). Whisk to mix ingredients. Add a tablespoon of the chopped chives to the cream and mix thoroughly. Set bowl aside.
2. Add salt and pepper to scallops, all sides. Heat grapeseed oil in a medium (8-10 inch) skillet over medium-high heat. Test heat readiness by putting a drop of water in the skillet. If the water breaks into droplets and bounces around the pan, it's hot enough for searing.
3. Carefully place 4 scallops in the hot pan and sear scallops for 2 to 2.5 minutes per side. Remove first batch of scallops and set aside. Sear the remaining scallops.
4. Spoon 2-3 tablespoons of the Chili Sour Cream on plates; place scallops in the cream, squeeze lime juice over scallops and garnish with remaining diced peppers and chives.