Scallops with Poblano Cilantro Cream
Succulent scallops perfectly seared in a delicate green sauce
Servings: 4 people
Ingredients
Poblano Cilantro Cream Sauce
- 3 Jalapeños, seeded
- 4 Poblanos chilis, seeded
- 1 cup Cilantro
- ⅓ cup Half & Half
- ½ tsp Salt
- Fine fresh ground black pepper
- 2 tbsp Butter
- 1½ tbsp Flour
- 1 cup Heavy whipping cream
Seared Scallops
- 12 Sea scallops, dry packed
- 3+ tsp Kosher or regular salt, (if using Kosher, grind down a bit to be less course)
- Find ground fresh black pepper
Instructions
Poblano Cilantro Cream Sauce
- Seed all of your peppers. Chop the pile of peppers and place in a food processor of your choice. 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
- Place scallops on paper towels and wick out as much moisture as you can.
- 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. 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.
Notes
