Yield: Yields enough for 1 lb. seared scallops.
This is not so much a sauce as a flavorful coating; you’ll have just enough liquid to moisten the scallops as you roll them around in the pan.
Nice contrast between the scallop's soft, sweet flesh and the the spicy, citrusy bits of red pepper. Easy and quick to make - you can cook it in front of your guests. Garnish with lime slices for those that like some extra kick and serve with a glass of cold Chablis!
Made this for Mothers Day. One of the best scallop dishes I have ever had. Nice balance between all of the flavors; nothing overwhelming (I am a little partial to garlic, however). Kind of a Moorish, Tapas type dish.Made one substitution. Since I didn't have a jalopeno, I used a pickled jalopenos from a jar.Also had sauteed carrots with cumin an cilantro (from Pam Anderson's Cook Without a Book, along with crusty bread.
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