Friday, 24 August 2012
Pan Seared Scallops with Lime
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.