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Pan-Fried Scallops with Chiles, Tomatoes & Tequila
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    Pan-Fried Scallops with Chiles, Tomatoes & Tequila

  • 2 Tbl. olive oil
  • 2 cloves garlic, minced
  • 1 1/2 pounds sea scallops, sliced widthwise
  • 4 plum or regular tomatoes, diced small
  • 6 scallions, chopped
  • 2 fresh serrano or jalapeno chiles, finely chopped
  • 1/2 cup tequila
  • 2 Tbl. prepared red chile hot sauce
  • 1 tsp. salt
  • Juice of 1 lime plus lime wedges for garnish
  • 1/4 cup butter, at room temperature
  • In large skillet, heat oil. Add garlic and saute 1 minute, stirring until lightly browned. Add sea scallops and saute on medium-high heat 4 minutes, or until browned on both sides. Add tomatoes, scallions and chiles and stir to combine. Add tequila carefully, since it may flame up as you add it. Bring to a boil and allow to reduce slightly. (The scallops create their own juices.) Add hot sauce, salt and lime juice and stir. Lower heat to just above simmer and stir in butter, moving pan entire time. When butter is incorporated into sauce, remove from heat and serve immediately. Garnish with lime wedges.
    Serves 6

    From: THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson, 1995
    Posted By:CompuCook website
    Post Date: 12/10/97

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