2 Tbsp olive oil
1/2 Lb fresh bay scallops
Jamaican jerk spice
1/2 cup plain yogurt
1/4 cup sour cream
2 Tbsp fresh chopped jalapeno [no seeds]
1/2 cup fresh cilantro
1 Tb lime juice
2 Tbsp minced garlic
Dash sea salt & ground pepper
Sprinkle Jamaican jerk spice on scallops, lightly.
Add olive oil to your saute pan getting pan very hot.
Add scallops to saute pan browning on both sides then add small amount of lime juice to slightly cover bottom of saute pan. Cook scallops for 3-4 minutes on each side depending on size.
To make Dipping Sauce blend yogurt, sour cream. Add jalapenos, cilantro, lime juice, garlic, salt & pepper. Refrigerate sauce for at least 2 hours.
Serve hot scallops with cold dipping sauce.
Note: adding lime juice once you brown the scallops will cut back the amount of oil needed and serve as a poaching method of cooking. Picture is one serving.