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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
1 to 2 jalapenos, stemmed, seeded, and coarsely chopped
3/4 cup green onion cut into 1/2-inch pieces
1 cup chopped cilantro leaves
1 teaspoon garlic
1/2 teaspoon salt
1 pound large sea scallops
1 tablespoon olive oil
1 lime, quartered
3 teaspoons minced cilantro
To make the scallops, place the tequila through salt in a blender or food processor, and puree. Taste the mixture and add more jalapeno as desired. Transfer the mixture to a mixing bowl and set aside.
Rinse the scallops in cold water, and pat dry. In a nonstick sauté pan over high heat, heat the olive oil just until smoking. Add the scallops to the sauté pan and sear well without stirring or tossing. Add the citrus mixture to the pan, and bring to a boil. When the liquid reaches a boil, turn the scallops and cook for one minute more. Remove the scallops, cover to keep warm, and reduce the sauce to half of its original volume over high heat.
To serve, divide the scallops among the plates. Pour the liquid from the pan directly over the plates. Garnish with the lime wedges and cilantro. Serves 4
Margarita Scallops
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
1 to 2 jalapenos, stemmed, seeded, and coarsely chopped
3/4 cup green onion cut into 1/2-inch pieces
1 cup chopped cilantro leaves
1 teaspoon garlic
1/2 teaspoon salt
1 pound large sea scallops
1 tablespoon olive oil
1 lime, quartered
3 teaspoons minced cilantro
To make the scallops, place the tequila through salt in a blender or food processor, and puree. Taste the mixture and add more jalapeno as desired. Transfer the mixture to a mixing bowl and set aside.
Rinse the scallops in cold water, and pat dry. In a nonstick sauté pan over high heat, heat the olive oil just until smoking. Add the scallops to the sauté pan and sear well without stirring or tossing. Add the citrus mixture to the pan, and bring to a boil. When the liquid reaches a boil, turn the scallops and cook for one minute more. Remove the scallops, cover to keep warm, and reduce the sauce to half of its original volume over high heat.
To serve, divide the scallops among the plates. Pour the liquid from the pan directly over the plates. Garnish with the lime wedges and cilantro. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.