MARGARITA SHRIMP AND SCALLOPS
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!
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
- Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
MARGARITA SCALLOPS
Make and share this Margarita Scallops recipe from Food.com.
Provided by Bev I Am
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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
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