lilly's sea scallops with mango and jalapenos
Lilly's Sea Scallops with Mango and Jalapenos Posted by LladyRusty at recipegoldmine.com May 3, 2001 Source: Chef Kathy Cary - Lilly's, Louisville, Kentucky Serves 6 as an appetize...
Ingredients
- 1tablespoondijon mustard
- 1/2teaspoonkosher salt
- 1/4teaspoonpepper
- 2tablespoonfresh tarragon
- 11/2 pounds sea scallops, cut in half horizontally
- 1/4cup(1/2 stick) butter
- 3/4cupchopped shallots
- 1jalapeño pepper, diced
Directions
- 1
Lilly's Sea Scallops with Mango and Jalapenos Posted by LladyRusty at recipegoldmine.com May 3, 2001 Source: Chef Kathy Cary - Lilly's, Loui
- 2
Add the cleaned and cut scallops and marinate in the refrigerator for 4 hours or overnight
- 3
Place a large, dry, nonstick sauté pan or skillet over high heat for 3 minutes
- 4
Add the butter and heat until melted
- 5
Pat the scallops dry with paper towels and place in the pan, being careful not to overcrowd the pan
- 6
If necessary, cook the scallops in 2 batches
- 7
Sear the scallops on one side for about 2 minutes, then turn them with tongs and cook for 2 minutes on the other side
- 8
Remove the scallops from the pan and set aside