TEQUILA SCALLOPS
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
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
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
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
BAY SCALLOP CEVICHE
Provided by Ina Garten
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
- In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
- When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.
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.
NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
SCALLOPS (TEQUILA LIME ) RECIPE
Provided by á-1230
Number Of Ingredients 10
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.
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
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- To prepare scallops, wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides.
- To cook the pasta, bring a large pot of salted water to a boil for pasta. Cook pasta al dante, according to package directions.
- To cook scallops, in a large cast iron, or stainless steel skillet, melt 2 tablespoons of butter and olive oil over medium high heat. (I suggest using large 12-inch skillet to give plenty of room for scallops.)
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