Pan-fried scallops in a spicy chile, tomato,
lime and tequila sauce.
Pan-Fried Scallops
with Chiles, Tomatoes & Tequila
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 1/2 pounds sea scallops, sliced widthwise
4 plum tomatoes, diced small
6 green onions, chopped
2 fresh jalapeno chilies, finely chopped
1/2 cup tequila
2 tablespoons prepared red chili hot sauce
1 teaspoon salt
1 lime, juiced
1 lime, sliced for garnish
1/4 cup butter, room temperature
- In large skillet, heat oil and saute garlic
1 minute, stirring until lightly browned. Add sea scallops and
saute 4 minutes, or until nicely browned on both sides. Stir
in tomatoes, green onions and chiles. Add tequila carefully,
since it may flame up as you add it. Bring to a boil and allow
to reduce slightly (The scallops create their own juices).
- Add hot sauce, salt and lime juice. Lower
heat to just above simmer and stir in butter. When butter is
incorporated into sauce, remove from heat and serve immediately.
Garnish with lime wedges.
Makes 4 servings.
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