• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Mezcal Scallops

    Mezcal adds rich smoky notes to this syrupy sauce that coats restaurant-style seared scallops. This dish is a total showstopper but so easy to make. 


    Ingredients
    2
    tablespoons
    safflower oil
    1 1/2
    pounds
    large scallops, cleaned
    1
    shallot, diced
    3
    garlic cloves, diced finely
    1
    cup
    cherry tomatoes, halved
    4
    tablespoons
    unsalted butter
    1/4
    cup
    Mezcal
    2
    tablespoons
    parsley, chopped
    *
    Salt and Pepper
    Directions
    Heat a large frying pan over medium-high heat.
    Pat the scallops dry with a paper towel and make sure the adductor muscle is removed.
    Season the scallops with salt and pepper and sear them in oil on both sides, about 1-2 minutes per side or until a crust forms.
    Remove from the pan and set aside.
    Lower the heat to medium and sauté the shallots, garlic, and tomatoes in butter.
    Take the pan off the heat and add the mescal away from the stove. Place the pan back on the flame, add the scallops, and heat through, about 1-2 minutes.
    Garnish with parsley and serve immediately.

    The base number of servings for this recipe is 4
    OK

    Categories 

    EasyFishSpring

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