Tequilascallops Recipes

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TEQUILA SCALLOPS



Tequila Scallops image

Just another easy scallop recipe. My hubby gave me 5 stars with this one. Very friendly, you can serve this different ways, you can even substitute shrimp.

Provided by Jules211

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup fresh lime juice
2 tablespoons tequila
4 tablespoons fresh minced mint
2 tablespoons crystallized ginger
2 limes, zest of, grated
1 1/2 lbs scallops
skewer

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.

TEQUILA LIME SEARED SCALLOPS PASTA



Tequila Lime Seared Scallops Pasta image

Zesty, buttery tequila lime pasta with seared scallops is a quick and easy dinner for weeknights and beyond. Perfectly seared scallops are easier than you may ever think!

Provided by Shinee

Categories     Main Course

Time 30m

Number Of Ingredients 10

6 sea scallops (if frozen, thawed)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter (divided)
1 tablespoon olive oil
1/4 cup lime juice
1/4 cup tequila
2 garlic cloves (pressed)
1/4 cup loosely packed cilantro (chopped)
4 oz 115gr angel hair 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.

Nutrition Facts : Calories 486 kcal, Sugar 2 g, Sodium 475 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 48 g, Fiber 2 g, Protein 13 g, Cholesterol 41 mg, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING



Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 18

2 3/4 pounds Nantucket Bay scallops
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons lemon zest
1/2 cup tequila
2 teaspoons hot pepper sauce
2 tablespoons honey
1 red bell pepper, minced
1 serrano pepper, minced
1/2 cup lime juice
1/2 cup extra-virgin olive oil
6 tablespoons roughly chopped mint
8 tablespoons roughly chopped cilantro
Salt and freshly ground black pepper
Scallop shells
Fleur de Sel (sea salt)
Seaweed
Lime wedges

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



Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 18

1 pound Nantucket bay scallops, roughly diced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon lemon zest
1/4 cup tequila
1 teaspoon hot pepper sauce
1 tablespoon honey
1/2 red bell pepper, minced
1 serrano chile, minced
1/8 cup fresh lime juice
1/8 cup extra-virgin olive oil
3 tablespoons roughly chopped mint
4 tablespoons roughly chopped cilantro
Salt and pepper
Scallop shells
Seaweed
Lime wedges
Sea salt

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.

MARGARITA SCALLOPS



Margarita Scallops image

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

Provided by GREG IN SAN DIEGO

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

SCALLOPS (TEQUILA LIME ) RECIPE



Scallops (Tequila lime ) Recipe image

Provided by á-1230

Number Of Ingredients 10

16 large sea scallops
1/4 tsp sea salt and ground pepper
1 Tbsp olive oil
1 large shallot
1 tsp sugar
1/3 cup tequila
1/2 tsp grated lime rind
2 Tbsp lime juice
1/4 cup chopped fresh cilantro
2 Tbsp butter

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.

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