Prep 15 mins
Cook 15 mins
- 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
- 1 lime, quartered
- 3 teaspoons minced cilantro
- Place all the ingredients, except one of the jalapeños, the scallops and olive oil, in a blender or food processor and puree.
- Taste the mixture and add more jalapeño, as desired.
- Transfer the mixture to a mixing bowl and set aside.
- Rinse the scallops in cold water; pat dry.
- In a nonstick sauté pan over high heat, heat the olive oil just until smoking.
- Add the scallops and sear well without stirring or tossing.
- Carefully add the citrus mixture to the pan and bring to a boil.
- When the liquid reaches a boil, carefully turn the scallops with a cooking utensil 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.
- Reserve the liquid in the pan.
- Divide the scallops among four plates.
- Pour the liquid from the pan directly over the plates.
- Garnish with the lime wedges and cilantro.
Very good recipe! My wife loved these. I would probably use a little less sugar than called for. Thanks for the recipe.
This sauce would no doubt be wonderful on any seafood.
A great mix of flavors, tequila n seafoof who whould have thought it possible.
Also works well with smaller bay scallops.