CANCUN SHRIMP AND SCALLOPS SAUTÉ WITH TEQUILA-LIME JALAPEÑO BUTTER SAUCE

Ingredients Weight Measure
Olive oil 1/4 cup
Shrimp, peeled, deveined, 35/40 ct. 1 lb.
Bay scallops 1 lb.
Garlic, minced, fresh 3 Tbsp.
Tequila 1/2 cup
Lime juice 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Butter, sliced 1/4 lb.
Tomatoes, diced, deseeded, fresh 3/4 cup
White rice, cooked, hot 5 cups
Cilantro, for garnish 1/4 cup

Method

  1. In a large sauté pan, heat olive oil until smoking. Add shrimp, scallops and garlic, and sauté 1 to 2 minutes. Add tequila. Allow to flame; then add lime juice and TABASCO® Green Jalapeño Pepper Sauce and toss well. Sauté for 1 minute.
  2. Add butter (small pieces); toss until well incorporated. Remove from heat and add diced tomatoes. Toss well.
  3. Portion rice onto each plate and top with equal portions of shrimp and scallops. Garnish with cilantro and serve.

Yield: 5 servings