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Seared Scallop-Tequila Shooters

2.5 by 2 people
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  • Makes: 4 servings
  • Yields: Makes 8 appetizer servings.
  • Prep: 20 mins
  • Cook: 2 mins

Seared Scallop-Tequila Shooters



  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.

Nutrition Facts (Seared Scallop-Tequila Shooters)

    Per serving:
  • 88 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 14 mg chol.,
  • 216 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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