Tequila Lime Scallops

Seared scallops in a quick Tequila lime sauce finished with cilantro. A quick
scallop dish that tastes like summer.

Servings: 4 people

Author: Chef Ben Kelly

Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

Appetizer

Canadian

summer Seafood Scallops Alcohol Fish and Seafood summer cooking

Instructions

1 Heat a large non-stick skillet over medium-high heat. Make sure the pan is very
hot.
2 Lightly season the scallops with salt and pepper.
3 Add the oil to the pan and gently place the scallops in one at a time. Leave the
scallops alone for 90 seconds.
4 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.
5 Remove the scallops from the pan and onto a warmed plate. Set aside.
6 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.
7 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.
8 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.
9 Take the pan from the heat and add the scallops into the pan, toss with the
cilantro and serve.