PAN-SEARED SEA SCALLOPS WITH CHIPOTLE MAYONNAISE

FOR THE CHIPOTLE MAYONNAISE:
3/4 cup homemade or best-quality mayonnaise
1/4 cup Mexican crema or creme fraiche
1 garlic clove, minced
Juice of 1 lime
1 chipotle chile in adobo sauce, minced to a paste, plus 1 teaspoon adobo sauce
FOR THE SCALLOPS:
Refined peanut oil for frying
1 pound sea scallops, cleaned
Coarse sea salt or kosher salt

TO MAKE THE CHIPOTLE MAYONNAISE:
In a small bowl, combine all the ingredients and stir to blend. Set aside.

TO PREPARE THE SCALLOPS:
Heat a large cast-iron skillet over high heat until smoking hot. With a paper towel dipped in oil, wipe the bottom of the pan so it is lightly coated with oil.

Pat the scallops dry and season with salt. Add them to the pan without crowding and sear for 2 or 3 minutes on a side without moving and turning only once. The scallops should be sweetly caramelized and brown on the exterior but still slightly translucent in the center.

Serve with the chipotle mayonnaise.

Makes 4 servings
Source: Fish Forever by Paul Johnson