Margarita Scallops Recipes

MARGARITA SHRIMP AND SCALLOPS

Steps:

• First preheat the grill to medium.
• Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
• Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

MARGARITA GRILLED SHRIMP RECIPE

Steps:

• Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
• Place shrimp in a wide shallow bowl and set aside.
• In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
• Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
• Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

MARGARITA SCALLOPS

Steps:

• Place all the ingredients, except one of the jalapeños, the scallops and olive oil, in a blender or food processor and puree.
• Taste the mixture and add more jalapeño, as desired.
• Transfer the mixture to a mixing bowl and set aside.
• Rinse the scallops in cold water; pat dry.
• In a nonstick sauté pan over high heat, heat the olive oil just until smoking.
• Add the scallops and sear well without stirring or tossing.
• Carefully add the citrus mixture to the pan and bring to a boil.
• When the liquid reaches a boil, carefully turn the scallops with a cooking utensil 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.
• Reserve the liquid in the pan.
• Divide the scallops among four plates.
• Pour the liquid from the pan directly over the plates.
• Garnish with the lime wedges and cilantro.

MARGARITA SCALLOPS

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.