Scallops Tequila Lime Recipes

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 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.

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 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.

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.

SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC

Steps:

• Make gremolata:
• Stir together cilantro, garlic, and zest in a small bowl.
• Make beurre blanc:
• Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
• Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
• Sprinkle scallops with gremolata and serve with sauce.

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.