Back to the recipes... The scallops are simple to caramelize. With a sprinkle of salt, pepper and fresh parsley and fried in a little bit of oil, the scallops caramelize easily with their naturally present sugars. The chili cream is basic... sour cream mixed with chipotle powder, lime juice and salt. Not spicy. At the Black Dog restaurant, they serve these scallops on
Potato-Scallion Pancakes so I decided to give those a shot.