Sautéed Scallops Key West

Ingredients

1 lb. sea scallops, patted dry

All-purpose flour

1 T. olive oil

2 T. plus

1 T. butter

1 shallot, minced

2 T. fresh lemon juice

2T.fresh lime juice

2 T. gold tequila
1 T. triple sec

1 T. lemon zest

1 T. lime zest

Directions

1. Sprinkle scallops with salt and pepper to taste; dust with flour.
2. Heat oil in large skillet over high heat. Add scallops; saute until brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter and shallots to skillet and saute until golden.
3. Add lemon juice, lime juice. Reduce for ½ minute. Remove pan from heat to avoid flame and add tequila and triple sec. Place pan on burner, reduce slightly. Add 1 T. butter to sauce to make a smooth finish.
4. Pour over scallops. Top with citrus zest. Place skillet over medium-low heat. Season sauce with salt and pepper; spoon over scallops. Sprinkle a little lemon zest on top before serving.

Serves 4.