Friday, 24 August 2012

Pan Seared Scallops with Lime

I don't drink much but there is always an open bottle of tequila in my cupboard.  It's been the subject of choice between myself and a friend for a while so when Ocado scuppered my plans for sweet chilli scallops for tea tonight, tequila was the first thing I thought of as I quickly Googled a new recipe.

I've not much more to say on the subject other than this sauce is the best sauce ever (the one that I poured over the scallops, not the neat tequila).  I was surprised the recipe used parsley rather than coriander given the Mexican overtones, but the freshness worked really well with the piquant flavours of the tequila and lime. I could easily imagine making this again with many kinds of fish or perhaps chicken to go with a summer salad.

Some alcohol-based recipes are just a waste of really good alcohol, but this definitely isn't.  As I'm now making inroads on the rest of the bottle (well I have a margerita by my side as I type), I will finish this post here before I post something really dumb :)

You can find the recipe here.

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