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Seared Scallop-Tequila Shooters

Makes: 4 servings Yield: Makes 8 appetizer servings.
Prep 20 mins Cook 2 mins
Seared Scallop-Tequila Shooters
Ingredients
  • 8  fresh or frozen sea scallops
  • 1  ripe mango, halved, seeded and peeled
  • 2  tablespoons  pineapple or orange juice
  • 2  tablespoons  agave nectar or honey
  • 1/4  teaspoon  ground chipotle chile pepper
  • 1/4  teaspoon  ground coriander
  •  Salt and ground black pepper
  • 1  tablespoon  butter
  • 3 - 4  tablespoons  tequila
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.

Nutrition Facts (Seared Scallop-Tequila Shooters)
  • Servings Per Recipe 4,
  • cal. (kcal) 88,
  • Fat, total (g) 2,
  • chol. (mg) 14,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 5,
  • vit. A (IU) 389,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 216,
  • Potassium (mg) 142,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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