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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