Sea scallops have gained hugely in popularity over the past few years due to the delicacy with which they have been prepared by many fine chefs, and to their availability harvested year-round in the North Atlantic, they can always be bought fresh. The rich flavor and meaty consistency of sea scallops make them an ideal canvas for this fruity, piquant, Asian-inspired sauce, as well as more robust Italian sauces.
- 12 large sea scallops
- 3 tablespoons fresh lime juice
- 4½ tablespoons extra-virgin olive oil, or more as needed
- Salt and freshly ground black pepper, to taste
- ¾ cup Sweet Chile Sauce
- 6 tablespoons crème fraîche
- Fresh cilantro sprigs, for garnish
- Fresh nasturtium blossoms, for garnish (optional)
- Place the scallops in a bowl. Toss with the lime juice and 1½ tablespoons of the olive oil. Season with salt and pepper and set aside to marinate for 15 to 20 minutes.
- Drain the scallops and pat them dry. Heat the remaining 3 tablespoons olive oil in a non-stick skillet over medium-high heat and sear the scallops in small batches until just barely cooked through, 2 minutes per side (4 minutes total), adding more oil if necessary.
- Place 2 scallops in the center of each of six plates. Drizzle 2 tablespoons of the Sweet Chile Sauce around each serving. Dollop each portion with 1 tablespoon crème fraîche and sprinkle with cilantro. Place a nasturtium blossom, if using, decoratively alongside and serve immediately.