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2 tbsps. olive oil 2 cloves garlic, minced 1 1/2 lbs. sea scallops, sliced width-wise 4 plum or regular tomatoes, diced small 6 scallions, chopped 2 fresh serrano or jalapeno chiles, finely chopped 1/2 cup tequila 2 tbsps. Tapatio, or another red chile hot sauce 1 tsp. salt Juice of 1 lime plus lime wedges for garnish 1/4 cup butter, at room temperature |  |
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In a large skillet, heat oil. Add garlic & saute for 1 minute, stirring, until lightly browned. Add sea scallops & saute on medium-high heat for 4 minutes, or until browned on both sides. Add tomatoes, scallions & chiles, and stir to combine. Add tequila carefully, since it may flame up as you add it. Bring it to a boil and allow to reduce slightly. (The scallops create their own juices). Add hot sauce, salt & lime juice and stir. Lower heat to just above simmer and stir in the butter, moving the pan the entire time. When butter is incorporated into the sauce, remove from heat and serve immediately. Garnish with lime wedges. Serves 6 |
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