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 scallions (green onions), chopped
2 fresh jalepeno chilies, finely chopped (see note)
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 browned on both
sides. Stir in tomatoes, scallions 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.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
