Seared Scallops With Sweet Chili Sauce

Directions

1. Toss the scallops with the lime juice and 1 1/2 Tbsp. of the extra virgin olive oil. Season with salt and pepper and marinate for 15 min.
2. Drain the scallops and pat dry. Place the remaining extra virgin olive oil in a nonstick skillet over medium-high heat and sear the scallops in small batches till cooked through, about 2 min per side, adding more oil if necessary.
3. To serve, place 3 scallops on each of 6 plates. Drizzle each plate with 2 Tbsp. Sweet Chili Sauce and dollop with 1 tsp. creme fraiche. Sprinkle with cilantro, then garnish with nasturtium.
4. This recipe yields 6 servings.
5. Comments: Sea scallops are available nearly all year long and make an ideal entree. Just do not overcook them.