Seared Sea Scallops With Jalapeño Cream (Bayless)

Ingredients

8 large sea scallops

Juice of 1 small lime (about 2 tablespoons)

Kosher salt and black pepper

Butter

1/2 bottle Frontera Jalapeño-Cilantro Salsa

1/4 cup cream

Fresh cilantro, chopped

Directions

1. Rinse the scallops, and place them in a bowl with the lime juice and a liberal sprinkling of salt and pepper. Cover and refrigerate for an hour. Remove the scallops from the marinade and pat dry.

2. Heat a good pat of butter over medium high heat in a saute pan, enough to coat the bottom of the pan.  Add the scallops, making sure that they’re not crowded, which will cause them to steam instead of sear.  If necessary, cook the scallops in two batches. Saute the scallops until they’re browned on one side, about 2-3 minutes. Flip and sear for only 2-3 minutes more. Remove the scallops to a foil-covered plate.

3. Return the pan to the heat and add the salsa. Stir for a couple of minutes to thicken. Reduce the heat to medium-low, and stir in the cream. Cook until heated through and thickened, and season to taste with salt.

4. Serve the scallops and sauce topped with cilantro.