Cooking scallops takes literally minutes, and that’s why it makes a perfect weeknight meal.
Tequila Lime Scallops
- 1 lb sea scallops thawed, if frozen Note 1
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- ¼ cup lime juice
- ¼ cup tequila Note 2
- 2 garlic cloves pressed
- ¼ cup loosely packed cilantro chopped
- 8 oz angel hair pasta cooked according to box directions
- To prepare scallops, wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides.
- To cook scallops, in a large cast iron, or stainless steel skillet, heat olive oil over medium high heat. (I suggest using large 12-inch skillet to give plenty of room for scallops.
- Add the scallops to sizzling hot skillet making sure the scallops don’t touch each other. (Avoid over-crowding the pan. Work in batches, if needed.)
- Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don’t force it.
- Using kitchen tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. (Tip: Be careful not to overcook the scallops. Overcooked scallops are chewy and rubbery. Not good!) Remove the scallops onto a clean plate, cover and set aside.
- To make the tequila lime sauce, remove the skillet in which you cooked the scallops from heat and carefully add tequila and lime juice. (Be careful, as it will bubble up rapidly!)
- Return the skillet back to medium heat, add garlic and cook the sauce until it reduced by half, scraping up the browned bits from the scallops.
- Stir in the butter and add scallops with all its juices on the plate. Warm up the scallops for 30 seconds or so.
- Serve the scallops with cooked pasta.
– Store leftover scallops, pasta, and sauce in an airtight container in the refrigerator for up to 3 days.
– Do not reheat scallops in the microwave. They will overcook and taste rubbery instead of tender.
– Reheat the scallops in a large skillet over medium heat. Add a tablespoon of butter and toss with the pasta and scallops. Cover the pan cook for a few minutes until hot throughout. Note 1: Purchase high-quality dry-packed sea scallops. Never thaw scallops in hot water. Thaw them in the refrigerator overnight or in a sealed bag in a bowl of cold water. Note 2: Reposado or Blanco tequila both work great.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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