Time 30m Number Of Ingredients 10 Steps:
Wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides. Bring a large pot of salted water to a boil for pasta. In a large cast iron, or stainless steel skillet, melt 1 tablespoon of butter and olive oil over medium high heat. (I suggest using 12-inch skillet to give plenty of room for scallops.) Add the scallops to sizzling hot skillet making sure the scallops don’t touch each other. Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don’t force it. Using tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a plate. Cook pasta al dante, according to package directions. Remove the skillet in which you cooked the scallops from heat and carefully add tequila and lime juice. Over medium heat, add garlic and cook the sauce until it reduced by half, scraping up the browned bits from the scallops. Stir in the remaining butter and cilantro. Add drained pasta and toss to combine. Add scallops and serve immediately.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Preheat broiler or grill. In a bowl whisk lime juice and zest along with tequila mint and ginger. Rinse scallops and pat dry. Place in a plastic bag you can seal (Ziplock type). Pour marinade over and seal. Marinate 10-20 minutes. Divide scallops equally on skewers. Broil or grill 2 minutes; turn brush with marinade and then broil or grill 1 1/2 minutes more. Serve over rice, a Greek salad or pasta.
Time 10m Number Of Ingredients 8 Steps:
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.
Time 15m Yield 4 servings Number Of Ingredients 18 Steps:
Clean the mussels off the scallops and reserve in the refrigerator on ice until needed. Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve. To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.
Time 20m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice. Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops. Marinate the scallops in the refrigerator for approximately 15 minutes before serving. To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Wash and pat dry your scallops. Slice each scallop in half horizontally. Heat the butter and oil in a pan and add the garlic and ginger and fry for 1 minute. Next add the scallions and fry for 1 minute, you do not want to brown. Now add the scallops and fry over high heat for 5 minutes, stir in the lime rind, chili, lime juice and sugar and cook for another minute. Serve the scallops over the rice. Add the pan juices and garnish with the lime wedges.
Time 1h16m Yield 4 Number Of Ingredients 9 Steps:
Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling. Soak skewers at least 30 minutes in water to prevent burning. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Number Of Ingredients 10 Steps:
- Sprinkle scallops with salt and pepper 2. Heat oil in a skillet over medium heat and sear scallops on both sides until golden brown remove to plate 3. Reduce heat to medium low and add shallots and sugar, cook, stirring for about 3 minutes or until very soft. 4. Stir in tequila and bring to a boil, reduce slightly and stir in lime juice, rind, cilantro and butter. 5. Stir until smooth. 6. Return scallops to skillet and turn to coat in sauce and heat thoroughly.
