Best Margarita Scallops Recipes

Margarita Shrimp and Scallops image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 21

4 limes, juiced
2 tablespoons extra-virgin olive oil
4 tablespoons gold tequilla
1 tablespoon orange flavored liqueur (recommended: Triple Sec)
2 tablespoons finely chopped cilantro leaves
Pinch salt and freshly ground black pepper
12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes
1/4 cup pomegranate seeds
1 medium mango, peeled and flesh diced
1 tomato, seeded and diced
2 scallions, green part only, diced
1 jalapeno, seeded and diced
1 tablespoon freshly chopped cilantro leaves
1 tablespoon diced Vidalia onion
10 mint leaves, chopped
2 limes, juiced
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon mirin
Pinch salt and freshly ground black pepper
Pink salt, for garnish

Steps:

First preheat the grill to medium.
Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

Margarita Scallops image

Provided by Bev I Am

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup fresh lemon juice
1/2 cup sugar
2 jalapenos, stemmed, seeded and coarsely chopped
3/4 cup green onion, 1/2 inch pieces
1 cup chopped cilantro leaf
1 teaspoon garlic
1/2 teaspoon salt
1 lb large scallop
1 tablespoon olive oil
1 lime, quartered
3 teaspoons minced cilantro

Steps:

Place all the ingredients, except one of the jalapeños, the scallops and olive oil, in a blender or food processor and puree.
Taste the mixture and add more jalapeño, as desired.
Transfer the mixture to a mixing bowl and set aside.
Rinse the scallops in cold water; pat dry.
In a nonstick sauté 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.

Nutrition Facts : Calories 241.7, Fat 4.2, SaturatedFat 0.7, Cholesterol 27.2, Sodium 742.4, Carbohydrate 39.8, Fiber 1.6, Sugar 27.8, Protein 14.7

Margarita Scallops image

Provided by GREG IN SAN DIEGO

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup fresh lemon juice
1/2 cup sugar
1 jalapeno, stemmed, seeded and coarsely chopped
3/4 cup green onion, chopped
1 cup chopped cilantro leaf
1 teaspoon garlic
1/2 teaspoon salt
1 lb large scallop
1 tablespoon olive oil
1 fresh lime, quartered
3 teaspoons fresh cilantro, minced

Steps:

Place all the ingredients, except the scallops and olive oil,in a blender or food processor.
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 and pat dry.
In a non-stick saute pan oer high heat, heat the olive oil just until smoking.
Add the scallops to the saute pan and seaar well without stirring or tossing.
Add the citrus mixture to the pan and bring to a boil.
When the liquid reaches a boil, turn the scallops 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.
Divide the scallops among the plates.
Pour the liquid from the pan directly over the plates.
Garnish with lime wedges and cilantro.
Enjoy.