Last weekend, I decided that I was in the mood to make something different with one of our favorite foods, sea scallops. Being in the summer mood and since Cristina and I have an affinity for tequila, I came up with this quick easy recipe to help get our tequila fix. Start off by gathering all of the things that you would need for shots of tequila, plus a few other basic ingredients.
1 lb of sea scallops
1 cup tequila of your choice
3 cloves of garlic, minced
2 tbsp of olive oil
1 tbsp butter
1 lime, juiced
1/2 tsp salt
1/2 tsp fresh ground pepper
Begin by rinsing the scallops well under cold water and patting them dry on paper towels. It is key that the scallops are dry before they are put into the pan to sear! Next, season your scallops with salt and pepper.
Using a medium non-stick saute pan over medium-high heat, use just enough olive oil to coat the pan. Add the garlic and let cook for a minute or so. Now, it is time to add your tequila, lime juice, salt, and pepper. If you have a gas stove, you can get fancy and light your pan to burn off some of the alcohol and cook down the tequila. (Note: Keep a cover handy to put out said fire!). Cook down for 2-3 minutes and taste to see if your sauce needs salt or more time to reduce.
Heat up a large stainless steel pan over medium-high heat. Do not use a non-stick pan as the scallops will not get as good over a sear on them. Once the pan is up to temperature, place your scallops in the pan and do not move them in the pan until they are ready to flip. Typically it takes about 1-2 minutes per side. As soon as they are browned up on each side, remove them from the pan a set aside. That’s pretty much all there is to it! Plate your scallops and pour the tequila sauce over when ready to serve.
You can pair this dish with a nice cold dry white wine like a pinot grigio or sauvignon blanc. If beer is your thing, then keeping the Mexican theme, pair with a nice light cerveza like a Modelo or Dos Equis.