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| Personal Chef |
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Tequila Lime Glazed scallops1 tablespoon olive oil 2 tablespoons shallots, minced 2 teaspoons lime zest 1/4 cup fresh squeezed lime juice 1/4 cup Tequila 1/2 stick unsalted butter salt and pepper, to taste 16 sea scallops, patted dry Preparation: Season the dry scallops with salt and pepper. Add olive oil to a hot pan. Add scallops and sear quickly on each side. Remove scallops from pan. To the same pan, add a splash of olive oil and sauté the shallots over medium heat until translucent. Add the zest, lime juice and Tequila and cook, reducing slightly. reduce heat and add the butter a tablespoon or two at a time while whisking until it is all incorporated. Return the scallops to the pan and heat through. Season to taste with salt and pepper. Place a large spoonful of sauce on each plate and top with four scallops. Serves 4 |
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