How to make it

  • Along with the scallops, I prepared a quick saute of fresh corn, fresh chickpeas, peppers, onions, and garlic.
  • Directions:
  • 1. In a medium bowl, combine the 1/3 cup olive oil, the lime juice, soy sauce, cilantro, chile de arbol and garlic. Season the scallops lightly with salt and pepper and add them to the marinade. Cover and chill for 30 minutes.
  • 2. After 30 minutes, preheat 2 tablespoons of olive oil to medium/high heat for 2 to 3 minutes. Remove the scallops from the marinade and onto a plate while the oil heats up. Add the scallops to the hot pan and sear until browned and opaque in the center, about 2 to 3 minutes per side.
  • 3. Transfer the scallops to a serving plate. Quickly add the butter to the same hot pan. Add the marinade leftover from bowl, tequila and juice of 1/2 a lemon. Cook at a low simmer to reduce the sauce slightly, taste for salt and pepper. Pour the sauce over scallops, and serve right away. Serve with rice or your favorite vegetable side.
  • Notes:
  • You must do this to prepare great seared scallops: Line a plate with paper towels, add the uncooked scallops and take a few layered paper towels and gently press and soak up any excess water in the scallops. You want them to be as dry as possible. If you do not want to cook with tequila, just add some chicken broth or white wine instead.

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