Ingredients

Directions

Marinate scallops in Makrut Lime Sea Salt, Aleppo, tequila and olive oil for 30 min. Heat a saute pan over medium-high heat. Add scallops with marinade. Cover and cook for 5 to 7 min. until scallops are just cooked through. Check scallops often so they don’t overcook; they’ll be done when they turn from translucent to opaque. Remove from heat and, using a slotted spoon, transfer scallops to serving plates. Stir in cold butter to liquid left in saucepan until a sauce forms. Rewarm over low heat if desired. Top scallops with sauce and serve.

Serving Suggestions

Lovely served over rice or polenta.

Yields

4 servings

Thanks To

Kate Wheeler, Savory Spice Shop—Santa Fe, NM owner

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Savory Spice Shop Ingredients
Makrut Lime Sea Salt 2 oz bag $5.65
Chile, Aleppo, Crushed 1 oz bag $2.85

Nutrition

Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free

Items in this Recipe

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