Borracho Tequila Scallops

By Chef John Conley, owner of Salsa Brava


Yields 4 servings

1½ pounds large sea scallops, cleaned

2/3 cup fresh lime juice
¼ cup tequila
1½ cups fresh lemon juice
½ cup sugar
2 jalapeño peppers, chopped and seeds removed
1 cup chopped cilantro
1 tablespoon salt
1 tablespoon olive oil
3 teaspoons finely minced cilantro
1 lime, quartered


1. Place all the ingredients (except the scallops, olive oil, cilantro and quartered lime wedges), into a blender or food processor. Puree until completely blended.

2. Transfer to a glass bowl and set aside. Clean and pat dry the scallops.

3. Add the olive oil to a hot saute pan and sear the scallops until they begin to caramelize, about 1 minute. Turn the scallops over and cook on the other side for about 1 more minute, being sure not to overcook. Cook for about 30 seconds more, add the blended mixture and bring to a boil. Remove scallops and transfer to a covered dish and keep warm.

4. Continue to cook the sauce over high heat until reduced by half.

5. To serve, place the scallops on a plate, overlapping one another, and drizzle the sauce directly from the pan over them. Sprinkle with cilantro and the juice from the lime wedges.

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