Margarita Scallops
photo by Vicki in CT
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 59.14 ml tequila
- 236.59 ml freshly squeezed lime juice
- 118.29 ml fresh lemon juice
- 118.29 ml sugar
- 1 jalapeno, stemmed, seeded and coarsely chopped
- 177.44 ml green onion, chopped
- 236.59 ml chopped cilantro leaf
- 4.92 ml garlic
- 2.46 ml salt
- 453.59 g large scallop
- 14.79 ml olive oil
- 1 fresh lime, quartered
- 14.78 ml fresh cilantro, minced
directions
- Place all the ingredients, except the scallops and olive oil,in a blender or food processor.
- 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 non-stick saute pan oer high heat, heat the olive oil just until smoking.
- Add the scallops to the saute pan and seaar 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 1 minute more.
- Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat.
- Divide the scallops among the plates.
- Pour the liquid from the pan directly over the plates.
- Garnish with lime wedges and cilantro.
- Enjoy.
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Reviews
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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