|Pan-Fried Scallops with Chiles, Tomatoes & Tequila|
In large skillet, heat oil. Add garlic and saute 1 minute, stirring until lightly browned. Add sea scallops and saute on
medium-high heat 4 minutes, or until browned on both sides. Add tomatoes, scallions and chiles and stir to combine. Add
tequila carefully, since it may flame up as you add it. Bring to a boil and allow to reduce slightly. (The scallops create their own
juices.) Add hot sauce, salt and lime juice and stir. Lower heat to just above simmer and stir in butter, moving pan entire time.
When butter is incorporated into sauce, remove from heat and serve immediately. Garnish with lime wedges.
From: THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson, © 1995
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