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.
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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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