Pan Seared Sea Scallops with Pineapple Coconut Mango Tequila Sauce Reduction
This is a super simple dish – takes about 5 minutes to make, and tastes AMAZING. Pick up a bottle of Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce – a truly tasty elixir that is as good on scallops as it is on pulled pork….(I served that at my son’s rehearsal dinner… awesome!) Yum. After the scallops are done, simply add about 1/2 cup of the sauce, and let thicken – it only takes a minute or two. Pour over the scallops, and enjoy! I served it over risotto, which made a creamy, tasty base, and some spinach on the side. You could mix it all together on your plate and have some fun!
1 lb fresh sea scallops
½ cup Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce
|Salt and Pepper Scallops
Pinch fresh kosher salt, and fresh ground black pepper
|Coat Scallops, reduce and serve
1 tbs light olive oil
Lightly salt and pepper the scallops. Heat oil in medium fry pan, over med high heat. Place scallops around the pan, and sear until brown, only about 2 or 3 minutes. Turn each with tongs. After about 2 minutes. Add sauce, and stir as it reduces, coating the scallops – about 1 or 2 minutes only.
Serve over rice or risotto.