Pan-Fried Scallops with Chiles, Tomatoes & Tequila
Pan-fried scallops in a spicy chile, tomato, lime and tequila sauce.
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 jalapeño chiles, seeded and 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, softened
- In large skillet, heat oil and sauté garlic 1 minute, stirring until lightly browned. Add sea scallops and sauté 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 (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.