Margarita Scallops
INGREDIENTS
- 1/4 cup tequila
- 1 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 to 2 jalapeños, stemmed, seeded and coarsely chopped
- 3/4 cup 1/2-inch green onion pieces
- 1 cup chopped cilantro leaves
- 1 teaspoon garlic
- 1/2 teaspoon salt
- 1 pound large sea scallops
- 1 tablespoon olive oil
- 1 lime, quartered
- 3 teaspoons minced cilantro
DIRECTIONS
- Place all ingredients except scallops and olive oil in a blender or food processor and puree. Taste the mixture and add more jalapeno as desired.
- Transfer the mixture to a mixing bowl and set aside.
- Rinse scallops in cold water, and pat dry.
- In a nonstick saute pan over high heat, heat the olive oil just until smoking.
- Add the scallops to the saute pan and sear well without stirring or tossing.
- Add the citrus mixture to the pan, and bring to a boil.
- When the liquid reaches a boil, turn the scallops and cook for a minute more.
- Remove the scallops, cover to keep warm, and reduce the sauce to half its original volume over high heat.
- To serve, divide the scallops among the plates. Pour the liquid from the pan directly over the plates.
- Garnish with lime wedges and cilantro.