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Pan-Fried Scallops
with Chiles, Tomatoes & Tequila
Ingredients:
2 Tbl. olive oil
2 cloves garlic, minced
1 1/2 pounds sea scallops, sliced widthwise
4 plum or regular tomatoes, diced small
6 scallions, chopped
2 fresh serrano or jalapeno chiles, finely chopped
1/2 cup tequila
2 Tbl. prepared Rasta
Fire Hot, Hot, Hot Sauce
1 tsp. salt
Juice of 1 lime plus lime wedges for garnish
1/4 cup butter, at room temperature
Directions:
In large skillet, heat oil. Add garlic and saute 1 minute, stirring
until lightly browned. Add sea scallops and saute on medium-high
heat 4 minutes, or until browned on both sides. Add tomatoes,
scallions and chiles and stir to combine. Add tequila carefully,
since it may flame up as you add it. Bring to a boil and allow
to reduce slightly. (The scallops create their own juices.) Add
hot sauce, salt and lime juice and stir. Lower heat to just above
simmer and stir in butter, moving pan entire time. When butter
is incorporated into sauce, remove from heat and serve immediately.
Garnish with lime wedges.
Serves 6
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