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Scallops Margarita

Yield 4 servings (serving size: 2 cups vegetables, 5 ounces scallops, and 2 tablespoons sauce)
This recipe depends on the components of a margarita to give zing to the pickled vegetables. In keeping with the margarita theme, coarse salt can be substituted for table salt.


  • 1 1/2 cups fresh lime juice
  • 6 tablespoons tequila
  • 6 tablespoons triple sec or other orange-flavored liqueur
  • 1/2 teaspoon salt
  • 1/3 cup fresh cilantro leaves
  • 4 small poblano chiles (about 3/4 pound)
  • 2 medium zucchini, halved lengthwise
  • 4 cups cauliflower florets
  • 1 cup diced carrot
  • 3/4 cup frozen or fresh corn kernels (about 1 1/2 ears)
  • 3/4 cup (1/2-inch) sliced green beans
  • 1/3 cup thinly sliced red onion, separated into rings
  • 1 1/2 pounds sea scallops
  • Vegetable cooking spray
  • 1/4 teaspoon salt
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 411
  • caloriesfromfat 5 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.9 g
  • protein 35.1 g
  • carbohydrate 44.1 g
  • fiber 6.8 g
  • cholesterol 56 mg
  • iron 3.1 mg
  • sodium 755 mg
  • calcium 129 mg

How to Make It

  1. Combine first 4 ingredients in a large bowl, and stir well. Remove 1/2 cup lime juice mixture from bowl, and place in a blender; set remaining lime juice mixture aside. Add cilantro leaves to blender, and process until smooth; set the cilantro mixture aside.

  2. Cut chiles in half lengthwise; discard seeds and membranes. Flatten chile halves with hand; set aside. Place zucchini halves, skin sides up, on a foil-lined baking sheet; broil 4 minutes. Turn zucchini over, and add chiles to pan, placing chiles skin sides up. Broil an additional 6 minutes or until chiles are blackened. Set zucchini aside. Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 15 minutes. Peel chiles. Cut chiles and zucchini into 1/2-inch pieces; set aside.

  3. Drop cauliflower into a large Dutch oven of boiling water; cook 3 minutes. Add carrot, corn, and green beans; cook an additional 5 minutes or until crisp-tender. Drain well. Add cauliflower mixture, chile pieces, zucchini pieces, and onion rings to lime juice mixture in bowl; toss well.

  4. Place scallops on broiler pan coated with cooking spray; sprinkle 1/4 teaspoon salt over scallops. Broil 4 minutes on each side or until done.

  5. Spoon vegetables onto individual plates, and top with scallops. Drizzle cilantro mixture over scallops. Garnish with cilantro sprigs, if desired.