Citrus Jumbo Scallops


  • 1/2 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup granulated sugar
  • 2 tablespoons Cholula Chili Lime Hot Sauce
  • 4 green onions, diced
  • 1/2 cup cilantro, chopped
  • 1 1/2 ounces of tequila
  • 2 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • olive oil as needed
  • 8 jumbo scallops
  • 4 ounces baby spring salad mix
2
  1. 1 Place first 9 ingredients in a blender and blend well. Set aside.
  2. 2 In a large sauté pan, warm oil over medium heat and cook scallops for 3 minutes on each side. Lower heat to avoid burning.
  3. 3 Once cooked, pour sauce over scallops and continue cooking for an additional minute. Remove from heat and set aside.
  4. 4 Place a mound of baby spring salad mix on the center of 2 plates. Arrange scallops around salad and top with sauce.