RECIPE

Chevys & Rio Bravo Fresh Mex Cookbook

(Ten Speed Press)

MARGARITA SCALLOPS
_________________________________________

1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
1 to 2 jalapenos, stemmed, seeded and coarsely chopped (see note)
3/4 cup 1/2-inch green onion pieces
1 cup chopped cilantro leaves
1 teaspoon garlic
1/2 teaspoon salt
1 pound large sea scallops
1 tablespoon olive oil
1 lime, quartered
3 teaspoons minced cilantro

Place all the ingredients, except one of the jalapenos, the scallops and olive oil, in a blender or food processor and puree. Taste the mixture and add more jalapeno, as desired. Transfer the mixture to a mixing bowl and set aside.

Rinse the scallops in cold water; pat dry. In a nonstick saute pan over high heat, heat the olive oil just until smoking. Add the scallops and sear well without stirring or tossing. Carefully add the citrus mixture to the pan and bring to a boil. When the liquid reaches a boil, carefully turn the scallops with a cooking utensil and cook for 1 minute more. Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat. Reserve the liquid in the pan.

Divide the scallops among four plates. Pour the liquid from the pan directly over the plates. Garnish with the lime wedges and cilantro.

Yields 4 servings.

Note: Experts recommend wearing rubber gloves when handling chiles and avoiding touching your eyes, nose or mouth during or after working with chilies.