Tequila Scallops Recipes

Steps:

• Preheat broiler or grill.
• In a bowl whisk lime juice and zest along with tequila mint and ginger.
• Rinse scallops and pat dry.
• Place in a plastic bag you can seal (Ziplock type).
• Pour marinade over and seal.
• Marinate 10-20 minutes.
• Divide scallops equally on skewers.
• Broil or grill 2 minutes; turn brush with marinade and then broil or grill 1 1/2 minutes more.
• Serve over rice, a Greek salad or pasta.

Steps:

• Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
• Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
• To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.

Steps:

• Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
• Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
• Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
• To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.
• Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
• Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.
• Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.

Steps:

• 1. Sprinkle scallops with salt and pepper 2. Heat oil in a skillet over medium heat and sear scallops on both sides until golden brown remove to plate 3. Reduce heat to medium low and add shallots and sugar, cook, stirring for about 3 minutes or until very soft. 4. Stir in tequila and bring to a boil, reduce slightly and stir in lime juice, rind, cilantro and butter. 5. Stir until smooth. 6. Return scallops to skillet and turn to coat in sauce and heat thoroughly.

Steps:

• 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.