Total Time
30mins
Prep 15 mins
Cook 15 mins

Ingredients Nutrition

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

Most Helpful

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

c duke September 08, 2003

This sauce would no doubt be wonderful on any seafood.

rosslare June 10, 2011

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

architect1281 September 25, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a