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 By Rick Bayless
If I were to serve this luscious sauce over fettuccini, I’d likely call it New World Alfredo. It’s just that good, in most of the same ways—though the sauce described in this recipe has added richness and sparkle from the salsa’s roasted tomatoes, garlic and jalapeños. Scallops make an elegant presentation in this easy dish, but shrimp would be equally delicious; if that’s you’re choice, cook them a little less time than you would scallops.
Serves 4
16 large sea scallops (the bigger, the better—about 1 1/4 pounds total), tough opaque "foot" on the side of each scallop pulled off
2 tablespoons fresh lime juice
About 1/4 teaspoon salt, plus more for sprinkling on the scallops
Freshly ground black pepper
1 1/2 tablespoons olive oil
1 bottle (16 ounces) Frontera Jalapeño-Cilantro Salsa (or, for a spicier dish, use Frontera Habanero Salsa)
1/2 cup heavy (whipping) cream or crème fraiche
1/3 cup chopped fresh cilantro or parsley
1. 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 a couple of hours (no more or it’ll "cook" the scallops). Remove from the marinade and pat dry.
2. Heat the oil in a large, heavy skillet (my first choices are well-seasoned cast iron or non-stick) over medium-high. Lay in the scallops, making sure they’re not crowded—they’ll stew rather than sear. 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.
3. 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.
Recipe excerpted from
Salsas That Cook by Rick Bayless.
Photo by Gentl & Hyers/Edge.
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