Scallops in Chili Lime Cholula Sauce
1/2 cup lime juice
1/4 cup lemon juice
1/4 cup granulated sugar
2 Tablespoons Chili Lime Cholula Sauce
4 green onions cut into small pieces
1/2 cup cilantro, chopped
1.5 oz. of tequila
2 cloves garlic, smashed
1 teaspoon kosher salt
Olive oil as needed
8 Jumbo scallops
4 oz. baby spring salad mix
Place first 9 ingredients in a blender and blend well. Set aside. In a large saute pan, over medium heat, heat oil and cook scallops for 3 minutes on each side. Lower head to avoid burning the scallops.
Once cooked, pour sauce over scallops and continue cooking for 1 minute.
Remove from heat and set aside. Place a mound of baby spring salad mix on the center of 2 plates. Arrange scallops around salad and pour sauce over scalops. Drizzle scallops with additional Chili Lime Cholula Sauce. Serve.