Pan Seared Dry Sea Scallops

Pan Seared Dry Sea Scallops

Ingredients

  • 6 – Dry sea scallops
  • 1 – Lime, zested
  • ½ c cilantro chopped
  • 1 – Chipotle chili, chopped
  • 1 c raspberry preserve
  • 1 c mayo
  • 2 oz. butter
  • 1 pint butter milk

Directions

  1. Place scallops in a bowl and cover with buttermilk. Set aside for one hour. Longer if possible.
  2. Remove from buttermilk and pat dry.
  3. Aioli: Zest one lime adds to mayo. Add cilantro mix well set aside
  4. Sauce: in small sauce pan warm raspberry preserve over medium heat. Add chopped chipotle chili, keep warm.
  5. Scallops: place butter in pre heated pan, over medium heat. When butter has melted but not smoking place scallops in pan. Cook on each side about 1 ½ to 2 minutes or until each side has turned light brown. Remove from pan.
  6. Place sauce on plate, lay scallops on top of sauce. Place a small amount of the aioli on top of scallop.
  7. Garnish with fresh raspberries and cilantro.
  8. Serve a Pinot Grigio or Sauvignon Blanc with this dish. Due to the heat of the sauce you could also serve a semi sweet wine or prosecco.