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
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
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