Southern Scallops With Sweet Tea Chili Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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2003 Southern Living Cookoff Cookbook Ingredients:
1/4 cup extra virgin olive oil, divided |
2 tablespoons fresh lemon juice |
2 tablespoons fresh lime juice |
1 teaspoon pepper |
18 large sea scallops (about 1.5 pounds) |
2 tablespoons sour cream |
3 tablespoons chopped fresh chives |
1/2 cup sugar |
1/2 cup rice vinegar |
3/4 teaspoon dry crushed red pepper |
1/2 teaspoon liquid iced tea concentrate |
2 tablespoons plum sauce |
1 tablespoon minced fresh ginger |
2 teaspoons minced garlic |
1 teaspoon cornstarch |
Directions:
1. Prepare Sweet Tea Chili Sauce. Cool completely.
2. Combine 2 T. oil, juices,and pepper in a large zip-top freezer bag. Add scallops. Seal, marinate 15 minutes. Drain. Discard marinate. Pat scallops dry.
3. Heat 1 T. oil over high. Sear half of scallops, 2 minutes on each side or until browned. Remove to plate. Repeat with another tablespoon of oil and rest of scallops.
4. Drizzle 3 T. Tea Sauce over each serving. Put 2 teaspoons sour cream on each and sprinkle with chives.
5. Sweet Tea Chili Sauce: Combine everything with a whisk. Microwave on high for 5 minutes, whisking after each minute.
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