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Scallops Margarita

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  Fresh lime juice 1 1⁄2 Cup (24 tbs)
  Tequila 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Triple sec/Other orange-flavored liqueur 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Salt 1⁄2 Teaspoon
  Fresh cilantro leaves 1⁄3 Cup (5.33 tbs)
  Poblano 3⁄4 Pound (4 Small Sized)
  Zucchini 2 Medium, halved lengthwise
  Cauliflower florets 4 Cup (64 tbs)
  Diced carrot 1 Cup (16 tbs)
  Corn kernels 3⁄4 Cup (12 tbs) (Fresh Or Frozen, About 1 1/2 Ears)
  Sliced green beans 3⁄4 Cup (12 tbs) (1/2 Inch)
  Thinly sliced red onion 1⁄3 Cup (5.33 tbs), separated into rings
  Sea scallops 1 1⁄2 Pound
  Vegetable cooking spray 1
  Salt 1⁄4 Teaspoon

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; cover and process until smooth; set cilantro mixture aside.
Cut chiles in half lengthwise; discard seeds and membranes.
Flatten chile halves with palm of 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; discard skin.
Cut chiles and zucchini into 1/2-inch pieces; set aside.
Place 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 vegetables are crisp-tender.
Drain vegetables well.
Add cauliflower mixture, chile pieces, zucchini pieces, and onion rings to lime juice mixture in bowl; toss well.
Place scallops on rack of a broiler pan coated with cooking spray; sprinkle 1/4 teaspoon salt over scallops.
Broil scallops 4 minutes on each side or until done.
Spoon vegetables onto 4 individual plates, and top with scallops.
Drizzle cilantro mixture over scallops.
Garnish with cilantro sprigs, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2566 Calories from Fat 325

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 3.8 g19.1%

Trans Fat 0 g

Cholesterol 224.6 mg74.9%

Sodium 3022.7 mg125.9%

Total Carbohydrates 404 g134.6%

Dietary Fiber 116.5 g465.8%

Sugars 66.6 g

Protein 185 g370.2%

Vitamin A 1897.8% Vitamin C 782.9%

Calcium 59.5% Iron 237.8%

*Based on a 2000 Calorie diet

Scallops Margarita Recipe