Zutaten für Margarita Scallops
- 1/4 cup tequila
- 2 tablespoons lime juice
- 1 tablespoon fresh lemon juice
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- 1 large jalapeno, sliced (some reserved for garnish)
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- fresh cilantro leaves, for garnish
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- 1/2 teaspoon salt
- 1 1/2 pounds large fresh sea scallops, side muscle removed
- 1 tablespoon olive oil
- lime wedges, for garnish
- fresh cilantro leaves, for garnish
- 1 tablespoon orange liqueur
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
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Zubereitung von Margarita Scallops
- Combine lime juice, orange liqueur, tequila, honey, salt, pepper, and one jalapeño in a blender. Puree until smooth.
- Taste the mixture and add more jalapeño to adjust spiciness, if desired.
- Transfer the mixture to a mixing bowl and set aside.
- Rinse the scallops under cold water and pat them completely dry with paper towels.
- Heat olive oil in a large nonstick skillet over high heat until it just begins to smoke.
- Add the scallops to the hot skillet in a single layer. Sear for 2-3 minutes per side, without moving them, until golden brown and cooked through. Do not overcrowd the pan; work in batches if necessary.
- Carefully pour the citrus mixture over the seared scallops. Bring to a simmer.
- Reduce heat to medium. Gently toss the scallops in the sauce for about 1 minute, allowing the sauce to slightly thicken.
- Remove the scallops from the pan and set aside, keeping them warm.
- Increase the heat to high and boil the sauce until it reduces by about half, approximately 2-3 minutes. This will concentrate the flavors.
- Divide the scallops among four plates.
- Spoon the reduced sauce generously over the scallops.
- Garnish with reserved jalapeño slices, lime wedges, and fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
111g
Fat
3g
Carbs
13g
