Tequila Scallops
Elevate your seafood game with these exquisite Tequila Scallops, a quick and flavorful dish that combines tender, golden-seared scallops with a rich tequila-lime sauce. Perfectly seasoned and cooked to buttery perfection, the scallops are bathed in a vibrant pan sauce featuring garlic, fresh lime juice, honey, and tequila, delivering an irresistible balance of zesty, savory, and slightly sweet flavors. Finished with a sprinkle of fresh cilantro and optionally garnished with lime wedges, this restaurant-quality dish is ready in just 25 minutes, making it ideal for an elegant weeknight dinner or a show-stopping dinner party entree. Serve over rice, linguine, or alongside roasted vegetables for a meal that's as versatile as it is delicious. Keywords: tequila scallops recipe, pan-seared scallops, tequila lime sauce, quick seafood dinner, elegant scallop dish.
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 1 cup Tequila
- 2 tablespoons Fresh lime juice
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Honey
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, finely chopped
- Optional: Lime wedges for garnish
Instructions
Pat the sea scallops dry with paper towels to remove excess moisture, ensuring a crisp sear. Lightly season both sides with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully arrange the scallops in a single layer, avoiding crowding the pan. Cook for 2-3 minutes on one side until a golden-brown crust forms. Flip the scallops and cook an additional 1-2 minutes on the other side. Remove scallops and set aside on a plate.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant.
Deglaze the pan with tequila, scraping the browned bits from the bottom to incorporate into the sauce. Allow the tequila to simmer for 1-2 minutes to cook off the alcohol.
Stir in the fresh lime juice and honey, whisking to combine. Simmer the sauce for another minute until slightly thickened.
Return the scallops to the skillet, spooning the tequila-lime sauce over them to coat. Cook for 1-2 additional minutes until the scallops are heated through.
Sprinkle the scallops with freshly chopped cilantro and serve immediately. Optional: Garnish with lime wedges for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
