dec·a·dent  /ˈdekəd(ə)nt/
The term “decadent” when used to describe food, typically refers to something that is “luxuriously self-indulgent, often rich, and lavish in taste and presentation.”

Yes, this is decadent. Succulent scallops, seared to perfection with a delicate, creamy yet somehow refreshing sauce of poblanos and cilantro. You can’t go wrong serving this to guests. The trick, however, is to get those scallops perfectly seared. We will let you in on our secret, but first let’s start with the sauce.

Poblano Cilantro Cream Sauce

2-3 jalapeños, seeded
4 poblano chilis, seeded
1 cup cilantro
1/3 cup Half & Half
1/2 teaspoon salt
Fresh fine ground pepper
2 tablespoons butter
1 1/2 tablespoon flour
1 cup heavy whipping cream

This is the same cream sauce used in Chicken with Poblano Cilantro Cream. It is perfect for many delicate entrees that should not be smothered in an acidic sauce.

Seed all of your peppers. Poblanos are somewhat spicy so be sure not to rub your eyes. Chop the pile of peppers and place in a food processor of your choice. I’m using an electricity-free, hand cranked processor this evening. Grind until they are chopped fine.

Next add the cilantro and Half & Half. Grind down to a nice pulp and set aside.

Now make your white sauce. Melt the butter in a medium sized pot and add the flour. Cook for a minute stirring constantly.

Add the poblano-cilantro mixture and one cup of cream. Stir constantly until thickened. If it becomes too thick, add more cream. Then salt and pepper to taste. Not too much salt. Keep this sauce smooth, creamy and mellow. Set aside or keep warm while you prep the scallops.

Seared Scallops

12 dry packed sea scallops
Kosher salt (about 2-3 teaspoons, ground down a bit to be less course) or regular salt
1/2 teaspoon sugar
Fine ground fresh pepper

Scallops can be sold as either wet packed and dry packed. The “wet” scallops are soaked in phosphates where they absorb water. The fresh, dry packed scallops are the ones you want. The secret to “searing” and not “sautéing” scallops is to make sure they are as dry and you can get them. Place them on paper towels and wick out as much moisture as you can.

This evening I am not scoring the scallops as I did in Seared Scallops with Herbed Linguini. But that technique can be used. With scored scallops, the salt and sugar mixture gets into the cracks and creates more edges to get seared. Another difference is the elimination of any oil or butter. These are going to be dry-seared in a non-stick pan.

Heat up a heavy non-stick pan to hot. While that heats up season the scallops. Place the Kosher salt, pepper and a couple pinches of sugar in a bowl and mix together. I like to add the sugar, because it helps caramelize the scallops and brings out a little bit of their sweetness. This seasoning should be done right before you sear them. Salt draws out moisture in foods and you need to avoid moisture when searing.

Place the scallops, flat side down, in the hot skillet and sear for 2 minutes. Do not move them. Just let them sear. Gently with tongs, turn each of them over and sear on the other side and sear for another minute or two.

Pour a large ladle of the sauce in separate shallow bowls or scallop shells. Place the seared scallops into the sauce and serve hot. A salad of bitter greens and sweet fruit like Watercress and Mango Salad is the perfect accompaniment.