Margarita Scallops
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
1-2 jalapenos, stemmed, seeded and coarsely chopped
3/4 cup of 1/2″ slices of green onion
1 tsp. garlic
1/2 tsp. salt
1 pound large sea scallops
1 Tbsp. olive oil
1 lime, quartered
3 tsp. minced cilantro
Instructions:
Place all the ingredients except the scallops and olive oil in a blender or food processor and puree. Taste the mixture and add more jalapeno as desired. Transfer the mixture to a mixing bowl and set aside.
Rinse the scallops under cold water, and pat dry. In a non-stick saute pan over high heat, heat the olive oil until smoking. Add the scallops to the saute pan and sear well without stirring or tossing.
Add the citrus mixture to the pan and bring to a boil. When the liquid reaches a boil, turn the scallops and cook for a minute more. Remove the scallops and cover to keep warm. Reduce the sauce to half its original volume over high heat.
To serve, divide the scallops among the plates. Pour the liquid from the pan directly over the plates. Garnish with lime wedges and cilantro.
Recipe from El Restaurante Mexicano, Summer 2000, Maiden Name Press.