Southern Scallops With Sweet Tea Chili Sauce

2003 Southern Living Cookoff Cookbook

• Ready In: 20 mins
• Serves: 3

Ingredients

• 1⁄4 cup extra virgin olive oil, divided
• 2  tablespoons fresh lemon juice
• 2  tablespoons fresh lime juice
• 1  teaspoon pepper
• 18  large sea scallops (about 1.5 pounds)
• 2  tablespoons sour cream
• 3  tablespoons  chopped fresh chives

• Sweet Tea Chili Sauce

• 1⁄2 cup sugar
• 1⁄2 cup rice vinegar
• 3⁄4 teaspoon dry crushed red pepper
• 1⁄2 teaspoon  liquid iced tea concentrate
• 2  tablespoons plum sauce
• 1  tablespoon  minced fresh ginger
• 2  teaspoons  minced garlic
• 1  teaspoon cornstarch

Directions

1. Prepare Sweet Tea Chili Sauce. Cool completely.
2. Combine 2 T. oil, juices,and pepper in a large zip-top freezer bag. Add scallops. Seal, marinate 15 minutes. Drain. Discard marinate. Pat scallops dry.
3. Heat 1 T. oil over high. Sear half of scallops, 2 minutes on each side or until browned. Remove to plate. Repeat with another tablespoon of oil and rest of scallops.
4. Drizzle 3 T. Tea Sauce over each serving. Put 2 teaspoons sour cream on each and sprinkle with chives.
5. Sweet Tea Chili Sauce: Combine everything with a whisk. Microwave on high for 5 minutes, whisking after each minute.