|Flavor Boosting Creme Fraiche & Jalapeno Peppers with Sea Scallops|
- 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.
- 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.
- 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.
- 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.