Tequila Lime & Chile Scallops Recipe
Active Prep: 5 min
Cook: 10 min
- 1 lb. scallops
- 2 tsp. Makrut Lime Sea Salt
- 1 Tbsp. Crushed Aleppo Chiles
- 2 oz. tequila
- 2 Tbsp. olive oil
- 2 Tbsp. cold, unsalted butter
Add all Savory items to cart
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.
Kate Wheeler, Savory Spice—Santa Fe, NM owner