Margarita Scallops

Submitted by Bev I Am

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄4 cup tequila
• 1 cup freshly squeezed lime juice
• 1⁄2 cup fresh lemon juice
• 1⁄2 cup sugar
• 2 jalapenos, stemmed, seeded and coarsely chopped
• 3⁄4 cup green onion, 1/2 inch pieces
• 1 cup chopped cilantro leaf
• 1 teaspoon garlic
• 1⁄2 teaspoon salt
• 1 lb large scallop
• 1 tablespoon olive oil

• Garnish

• 1 lime, quartered
• 3 teaspoons minced cilantro

directions

1. Place all the ingredients, except one of the jalapeños, the scallops and olive oil, in a blender or food processor and puree.
2. Taste the mixture and add more jalapeño, as desired.
3. Transfer the mixture to a mixing bowl and set aside.
4. Rinse the scallops in cold water; pat dry.
5. In a nonstick sauté pan over high heat, heat the olive oil just until smoking.
6. Add the scallops and sear well without stirring or tossing.
7. Carefully add the citrus mixture to the pan and bring to a boil.
8. When the liquid reaches a boil, carefully turn the scallops with a cooking utensil and cook for 1 minute more.
9. Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat.
10. Reserve the liquid in the pan.
11. Divide the scallops among four plates.
12. Pour the liquid from the pan directly over the plates.
13. Garnish with the lime wedges and cilantro.

Reviews

[c duke]

Very good recipe! My wife loved these. I would probably use a little less sugar than called for. Thanks for the recipe.

 

[rosslare]

This sauce would no doubt be wonderful on any seafood.

 

[architect1281]

A great mix of flavors, tequila n seafoof who whould have thought it possible.<br/>Also works well with smaller bay scallops.

 

[ErinK]

This dish is easy to make. It does have a lot of citrus, but pairs nicely with the scallops. Personally, I thought the sugar was the right amount not only in regards to sweetness, but because it also contributed to the final sauce being kind of syrupy, and more easily able to cling to the scallops. I think the sauce would go really really well on shrimp too. Maybe bbq the shrimp and baste it with the final sauce. Anyways, this final result paired nicely with some coconut rice and a mojito.

 

[fishywitch]

Just a ittle too citrusy for our tastes, but good nonetheless. Also I made during the great jalapeno drought! The sugar was fine for my family's sweet tooths and I also added extra tequila. Will make again, definately, but with a few tweaks!!