Tequila Scallops Recipes

TEQUILA LIME SEARED SCALLOPS PASTA

Steps:

• Wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides.
• Bring a large pot of salted water to a boil for pasta.
• In a large cast iron, or stainless steel skillet, melt 1 tablespoon of butter and olive oil over medium high heat. (I suggest using 12-inch skillet to give plenty of room for scallops.)
• Add the scallops to sizzling hot skillet making sure the scallops don't touch each other.
• Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don't force it.
• Using tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a plate.
• Cook pasta al dante, according to package directions.
• Remove the skillet in which you cooked the scallops from heat and carefully add tequila and lime juice.
• Over medium heat, add garlic and cook the sauce until it reduced by half, scraping up the browned bits from the scallops.
• Stir in the remaining butter and cilantro.
• Add drained pasta and toss to combine. Add scallops and serve immediately.

TEQUILA SCALLOPS

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.

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

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.

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

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.

SCALLOPS (TEQUILA LIME ) RECIPE

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.

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.