Seared Tequila Scallops in a Cilantro Chile Sauce
from Hispanic Kitchen
- 1/3 cup olive oil, plus 2 tablespoons
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 1/2 cup chopped cilantro
- 3 chile de arbol, crushed
- 4 cloves garlic, minced
- 1 pound jumbo sea scallops
- 1/4 cup silver tequila
- 1 tablespoon butter
- Juice of 1/2 lemon, plus more for garnish
- Salt and fresh cracked pepper
- In a medium bowl, combine the 1/3 cup olive oil, the lime juice, soy sauce, cilantro, chile de arbol and garlic. Season the scallops lightly with salt and pepper and add them to the marinade. Cover and chill for 30 minutes.
- After 30 minutes, preheat 2 tablespoons of olive oil to medium/high heat for 2 to 3 minutes. Remove the scallops from the marinade and onto a plate while the oil heats up. Add the scallops to the hot pan and sear until browned and opaque in the center, about 2 to 3 minutes per side.
- Transfer the scallops to a serving plate. Quickly add the butter to the same hot pan. Add themarinade leftover from bowl, tequila and juice of 1/2 a lemon. Cook at a low simmer to reduce the sauce slightly, taste for salt and pepper. Pour the sauce over scallops, and serve right away. Serve with rice or your favorite vegetable side. Yields 4 to 6 servings.
Notes: You must do this to prepare great seared scallops: Line a plate with paper towels, add the uncooked scallops and take a few layered paper towels and gently press and soak up any excess water in the scallops. You want them to be as dry as possible. If you do not want to cook with tequila, just add some chicken broth or white wine instead.