Seared Scallop-Tequila Shooters

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3.5 by 7 people

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  • Makes: 4 servings
  • Makes: Makes 8 appetizer servings.
  • Prep: 20 mins
  • Cook: 2 mins

Seared Scallop-Tequila Shooters

Directions

  1. Thaw scallops, if frozen. Halve any large scallops. Cut about a quarter of the mango into 1/2-inch cubes; set aside. Place remaining mango into a blender with pineapple juice. Cover and blend until smooth. Divide pureed mango mixture into eight shot glasses; set aside.
  2. In a small bowl combine agave, ground chipotle chile pepper, and coriander. Pat scallops dry with paper toweling. Brush scallops with the agave mixture. Sprinkle lightly with salt and pepper. In a large nonstick skillet cook scallops in hot butter over medium-high heat for 2 to 3 minutes or until opaque and golden, turning halfway through. Remove scallops from skillet; insert a toothpick into each. Thread 1 or 2 cubes reserved mango onto top of each pick.
  3. Pour about 2 teaspoons tequila over mango puree in each shot glass. Add 1 scallop-mango pick to each shot glass.
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Nutrition Facts (Seared Scallop-Tequila Shooters)

  • Per serving:
  • 88 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 14 mg chol. ,
  • 216 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 5 g pro.
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7 Ratings

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