Margarita Scallops

Name: Margarita Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 cup tequila; 1 cup freshly squeezed lime juice; 1/2 cup fresh lemon juice; 1/2 cup sugar; 1 jalapeno, stemmed, seeded and coarsely chopped; 3/4 cup green onion, chopped; 1 cup chopped cilantro leaf; 1 teaspoon garlic; 1/2 teaspoon salt; 1 lb large scallop; 1 tablespoon olive oil; 1 fresh lime, quartered; 3 teaspoons fresh cilantro, minced

Submitted by GREG IN SAN DIEGO

"Savory seared scallops, sizzled in a margarita made with tequila, lime and chiles. Served at Chevys Fresh Mex in San Diego."

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photo by Vicki in CT

Ready In:: 25mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₄ cup tequila
1 cup freshly squeezed lime juice
¹⁄₂ cup fresh lemon juice
¹⁄₂ cup sugar
1 jalapeno, stemmed, seeded and coarsely chopped
³⁄₄ cup green onion, chopped
1 cup chopped cilantro leaf
1 teaspoon garlic
¹⁄₂ teaspoon salt
1 lb large scallop
1 tablespoon olive oil
1 fresh lime, quartered
3 teaspoons fresh cilantro, minced

directions

Place all the ingredients, except the scallops and olive oil,in a blender or food processor.
Puree.
Taste the mixture and add more jalapeno as desired.
Transfer the mixture to a mixing bowl and set aside.
Rinse the scallops in cold water and pat dry.
In a non-stick saute pan oer high heat, heat the olive oil just until smoking.
Add the scallops to the saute pan and seaar 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 1 minute more.
Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat.
Divide the scallops among the plates.
Pour the liquid from the pan directly over the plates.
Garnish with lime wedges and cilantro.
Enjoy.

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Reviews

As a true lover of cilantro, it pains me to say this, but the cilantro overpowered the sweet delicacy of the scallops in this recipe. The scallops were perfectly cooked, and I loved the margarita/cilantro sauce, but just not together.

Vicki in CT
I've had these at Chevy's. Now I have an excuse to thaw those huge sea scallops in the freezer. Thanks Grego!! As always your recipes ROCK!!!! T.J.

davinandkennard

RECIPE SUBMITTED BY

GREG IN SAN DIEGO

San Diego, California

<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p> 8727975"

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