1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
1 - 2 jalapeños, stemmed, seeded and coarsely chopped
3/4 cup green onion, cut in 1/2 inch pieces
1 cup chopped cilantro leaves
1 teaspoon garlic, minced
1/2 teaspoon salt
1 pound large
1 - 2 teaspoons olive oil
1 lime, quartered for garnish
3 teaspoons minced cilantro for garnish
Place tequila, lime
juice, lemon juice, sugar, jalapenos, green onion, 1 cup cilantro leaves,
garlic and salt in a blender or food processor and purée. Taste
the mixture and add more jalapeño as desired. Transfer the mixture
to a mixing bowl and set aside.
Rinse scallops in cold water, and pat dry. In a non-stick sauté
pan over high heat, heat the olive oil just until smoking. Add the scallops
to the sauté 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, cover to keep warm, and reduce the sauce to half its original
volume over high heat.
To serve, divide the scallops among the plates. Pour the sauce from the
pan directly over scallops. Garnish with lime wedges and cilantro.
Serve with rice and
your favorite side vegetables.
Per Serving: 289 Calories
3g Fat (10.8% calories from fat)
1g Dietary Fiber
Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
1/2 Fat; 1 1/2 Other Carbohydrates.