This recipe works best with large sea scallops, the larger the better. The delicate sauce adds a zing to the sweet scallops. These taste best when made by candle-light, as Marianna discovered when preparing them for the first night of our anniversary party, on August 14 during the worst power outage in U.S. history.

Smoked Chili Cream: (Prepare first)
2 teaspoons chipolte powder
Juice of 2 fresh limes
3/4 cup sour cream
Sea salt to taste
Mix chipolte powder in lime juice and let it sit, and “bloom” for 5 to 10 minutes, then whisk into the sour cream. Add salt to taste. Drizzle over the scallops.

Caramelized Scallops:
2 pounds sea scallops
2 tbsp. fresh parsley, chopped (Italian preferred)
1/4 cup extra-virgin olive oil
Sliced lemons
Chopped chives
Sea salt and pepper to taste

Arrange the scallops on a cutting board with the flat side down. Sprinkle the top liberally with parsley, salt, pepper. Heat enough oil to cover the bottom of a large non-stick skillet until oil just begins to smoke.
Reduce the heat to medium high and place scallops in pan, seasoned side down. Do not disturb for 2 to 3 minutes.
Turn and sear the opposite side for 1 to 3 minutes longer, depending on the scallop size.
Garnish with the chili cream, lemons and chives.
Serve immediately.

Source: Black Dog Cookbook via Marianna