*Black Dog's Caramelized Scallops with Smoked Chili Cream

This is a fall back recipe we go to time and time again.

Smoked chile cream:

2 t. chipotle powder

juice of 2 fresh limes

3/4 C. sour creamsalt to taste

Caramelized scallops:

1 1/2 lbs. large sea scallops

2 T. chopped fresh parsley

salt and freshly ground black pepper, to taste

about 1/4 cup extra-virgin olive oil

mixed greens for serving

sliced lemons

chopped fresh chives

To make the chile cream:

Mix the chipotle powder with the lime juice and let it sit for the flavors to bloom, about 5 to 10 minutes.

Whisk the chile-lime mixture into the sour cream and add salt.

Set aside.

Sprinkle the tops of the scallops liberally with the parsley, salt and pepper.

Heat (over high heat) enough oil to cover the bottom of a large nonstick skillet until the oil just beings to smoke.

Reduce the heat to medium-high and place the scallops seasoned side down.

Cook, without disturbing, for 2 to 3 minutes, which will allow them to caramelize their sugars. Turn and sear on the opposite side for 1 to 3 minutes, depending on the size of the scallops. Serve immediately on a bed of greens and garnished with the chile cream, lemons and chives.
Serves 4 to 6.

We serve this with a potato - crab cake.

* The Black Dog Summer on the Vineyard Cookbook