Seared Scallops With Chipotle Cream
Approximately 16 large scallops
2 tbsps. Olive oil
3 cloves garlic, peeled and crushed with a knife
Ground black pepper to taste
1 cup chicken broth
1 tbsp. shippable Chile in adobe, pureed
½ cup whipping cream
½ cup thinly slivered basil leaves.
Heat oil in a non-stick skillet over low heat. Add garlic and cook stirring occasionally until just golden. Remove garlic and discard. Pour off the oil reserving one tbsp.
Sear scallop over medium high heat until just cooked through (about 1 ½ to 3 minutes a side depending on the size.)
Add reserved oil if needed. Remove from pan, season with black pepper and keep warm in a very low oven.
Add chicken broth to the pan and bring to a boil. Boil for 2 minutes stirring up any brown bits on the bottom of the pan. Reduce heat to medium and add the pureed chipotles. Cook for 2 minutes, stirring occasionally. Add the cream and simmer until it has reduced and thickened. (2-3 minutes) Season with salt if desired.
Spoon sauce into centre of place. Divide scallops evenly and arrange on top of the sauce. Sprinkle slivered bail over and serve immediately.