PAN SEARED SEA SCALLOPS WITH GREEN SAUCE (for four)

 

For the green sauce (about 1 cup):

1 small bunch cilantro, leaves and tender stems roughly chopped

2 chopped garlic cloves

1 sliced Serrano chile

1 teaspoon cumin seeds, toasted and ground

salt

½ cup olive oil

 

For the scallops:

1-1/4 pounds large sea scallops, tough ligament from the side of each removed and discarded, rinsed briefly under cold running water and patted dry with paper towels

salt and pepper

2 tablespoons olive oil

lime wedges

 

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1. Put cilantro, garlic, Serrano chile, and cumin seeds into a blender. Season lightly with salt and add olive oil. Blend to a smooth puree.

2. Season scallops on both sides with salt and pepper and toss them in a bowl with 2 tablespoons olive oil, stirring gently to coat.

3. Heat a large cast-iron skillet over moderately high heat until just smoking and place scallops inside. Cook for 5 to 7 minutes, unmoved, until almost cooked – they should be opaque almost all the way through. Flip them over and sear for just 1 minute, then transfer to a platter.

4. Spoon a little green sauce onto each one and surround with lime wedges.

 

adapted from David Tanis, A Platter of Figs