Recipe: Tequila Lime & Chile Scallops
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.
Lovely served over rice or polenta.