|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)|
|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|
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.