Tequila Scallops

Tequila Scallops
Serve with rice and your favorite vegetable.

Servings: 4

• 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 sea scallops
• 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)
20g Protein
40g Carbohydrate
1g Dietary Fiber
37mg Cholesterol
457mg Sodium
Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.