Ingredients
-
1/4
-
1
-
1/2
-
1/2
-
2
-
3/4
-
1
-
1
-
1/2
-
1
-
1
-
-
1
-
3
-
Directions
Margarita Scallops, , This sauce would no doubt be wonderful on any seafood , A great mix of flavors, tequila n seafoof who whould have thought it possible Also works well with smaller bay scallops
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Steps
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1
Done
|
Place All the Ingredients, Except One of the Jalapeos, the Scallops and Olive Oil, in a Blender or Food Processor and Puree. |
|
2
Done
|
Taste the Mixture and Add More Jalapeo, as Desired. |
|
3
Done
|
Transfer the Mixture to a Mixing Bowl and Set Aside. |
|
4
Done
|
Rinse the Scallops in Cold Water; Pat Dry. |
|
5
Done
|
in a Nonstick Saut Pan Over High Heat, Heat the Olive Oil Just Until Smoking. |
|
6
Done
|
Add the Scallops and Sear Well Without Stirring or Tossing. |
|
7
Done
|
Carefully Add the Citrus Mixture to the Pan and Bring to a Boil. |
|
8
Done
|
When the Liquid Reaches a Boil, Carefully Turn the Scallops With a Cooking Utensil and Cook For 1 Minute More. |
|
9
Done
|
Remove the Scallops, Cover to Keep Warm and Reduce the Sauce to Half Its Original Volume Over High Heat. |
|
10
Done
|
Reserve the Liquid in the Pan. |
|
11
Done
|
Divide the Scallops Among Four Plates. |
|
12
Done
|
Pour the Liquid from the Pan Directly Over the Plates. |
|
13
Done
|
Garnish With the Lime Wedges and Cilantro. |
