Chevy's Fresh Mex Margarita Scallops
Serves 4.
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 jalape�os, 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
Place all ingredients except scallops and olive oil in a blender or
food processor and pur�e. 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 saut� pan over high heat, heat the olive oil just
until smoking. Add the scallops to the saut� 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. Source: Executive Chef Peter Serantoni |