Seared scallops in a quick Tequila lime sauce finished with cilantro. A quick scallop dish that tastes like summer.
Course Appetizer
Cuisine Canadian
Keyword alcohol, Fish and Seafood, Scallops, Seafood, Summer, summer cooking
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Author Chef Ben Kelly
Ingredients
1lbScallops, foot removed and patted dry454 g
1 tbsp canola oil
Salt and pepper
2tbspsalted butter
2tbspminced shallotor onion
2ozTequila
1tbspchopped cilantro
1limejuice and zest
Instructions
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.