1. Prepare Chili Cream: Mix chipotle powder in lime juice and let it sit for 5 to 10 minutes, then whisk it into the sour cream. Add salt to taste; cover and refrigerate until ready to use.
2. Prepare Scallops: Arrange scallops on a cutting board with flat side down. Sprinkle the top liberally with parsley, salt and pepper.
3. Heat enough oil to cover the bottom of a large nonstick skillet until oil just begins to smoke. Reduce heat to medium-high and place scallops seasoned-side-down. Do not disturb them for 2 to 3 minutes. This allows the naturally present sugars in the scallops to caramelize. Turn and sear on the opposite side for 1 to 3 minutes longer, depending on the size of the scallop.
4. Place scallops on fresh greens and drizzle with chili cream. Garnish with lemon slices and chives. Serve immediately.
The Black Dog restaurant also suggests serving these over Potato- Scallion Pancakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4|
|Calories from Fat: 577 (68%)|
|Amt Per Serving||% DV|
|Total Fat 64.2g||86 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 19.4g|
|Cholesterol 135.5mg||42 %|
|Sodium 715.7mg||25 %|
|Potassium 1348.3mg||35 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 12.9g|
|Protein 54.3g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 844
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