Tequilascallops Recipes

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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.

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.

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.

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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