Tequila Lime Scallops Food

TEQUILA SCALLOPS

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

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.

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.

TEQUILA LIME SCALLOPS

Steps:

• Heat a large non-stick skillet over medium-high heat. Make sure the pan is very hot.
• Lightly season the scallops with salt and pepper.
• Add the oil to the pan and gently place the scallops in one at a time. Leave the scallops alone for 90 seconds.
• Gently lift one of the scallops. If the bottom is a deep caramel brown, flip the scallops and cook for 1 more minute. If the scallop is still white or just turning brown, leave it for another 30 seconds or so, then flip it and finish it on the second side for 1 minute.
• Remove the scallops from the pan and onto a warmed plate. Set aside.
• Take the pan off the heat and add the butter. Once the butter melts, add the shallots and return the pan to the heat. Reduce the heat to medium-low and cook for 1 to 2 minutes or until the shallots soften and turn translucent.
• Pour the tequila into the pan. If you use a gas range, lift the pan away from the flame before adding the tequila, then return the pan to the heat. Cook until the tequila has almost completely evaporated.
• Take the pan off the heat and zest half the lime into it, then squeeze the juice from the whole lime into it. Return the pan to the heat for 30 seconds. Taste the sauce and add salt and pepper as needed.
• Take the pan from the heat and add the scallops into the pan, toss with the cilantro and serve.

TEQUILA LIME SAUCE

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.

NANTUCKET BAY SCALLOPS IN TEQUILA, CITRUS, AND CHILE DRESSING

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.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

SCALLOPS (TEQUILA LIME ) RECIPE

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.

TEQUILA LIME SHRIMP TACOS

Steps:

• Thaw shrimp and scallops, if frozen. Peel and devein shrimp.
• Rinse shrimp and scallops. Cut scallops in half; set aside.
• In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper.
• Add shrimp and scallops.
• Cover; chill 2 hours, stirring occasionally.
• Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes.
• Add mushrooms. Cook and stir 2 minutes more.
• Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque.
• Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture.
• Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.