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Pan-Fried Scallops with Chiles, Tomatoes & Tequila recipe

Pan-fried scallops in a spicy chile, tomato,lime and tequila sauce.

Recipe: Pan-Fried Scallopswith Chiles, Tomatoes & Tequila

2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 1/2 pounds sea scallops, sliced widthwise
4 plum tomatoes, diced small
6 green onions, chopped
2 fresh jalapeno chilies, finely chopped
1/2 cup tequila
2 tablespoons prepared red chili hot sauce
1 teaspoon salt
1 lime, juiced
1 lime, sliced for garnish
1/4 cup butter, room temperature

  • In large skillet, heat oil and saute garlic1 minute, stirring until lightly browned. Add sea scallops andsaute 4 minutes, or until nicely browned on both sides. Stirin tomatoes, green onions and chiles. Add tequila carefully,since it may flame up as you add it. Bring to a boil and allowto reduce slightly (The scallops create their own juices).
  • Add hot sauce, salt and lime juice. Lowerheat to just above simmer and stir in butter. When butter isincorporated into sauce, remove from heat and serve immediately.Garnish with lime wedges.

    Makes 4 servings.

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