Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing
Follow That Food : Episode FLFTF-125F
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 servings
Ingredients:
1 pound Nantucket bay scallops, roughly diced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon lemon zest
1/4-cup tequila
1 teaspoon hot pepper sauce
1 tablespoon honey
1/2 red bell pepper, minced
1 serrano chile, minced
1/8-cup fresh lime juice
1/8-cup extra-virgin olive oil
3 tablespoons roughly chopped mint
4 tablespoons roughly chopped cilantro
Salt and pepper
Garnish:
Scallop shells
Seaweed
Lime wedges
Sea salt
Instructions:
- Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
- Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving.
- Keep the scallops in the marinade in the refrigerator until ready to serve.
To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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