Source: Executive Chef Peter Serantoni

Serves 4.

1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar
1 to 2 jalape?s, stemmed, seeded and coarsely chopped
3/4 cup 1/2-inch green onion pieces
1 cup chopped cilantro leaves
1 teaspoon garlic
1/2 teaspoon salt
1 pound large sea scallops
1 tablespoon olive oil
1 lime, quartered
3 teaspoons minced cilantro

Place all ingredients except scallops and olive oil in a blender or food processor and pur?. Taste the mixture and add more jalapeno as desired. Transfer the mixture to a mixing bowl and set aside.

Rinse scallops in cold water, and pat dry.

In a nonstick saut?pan over high heat, heat the olive oil just until smoking. Add the scallops to the saut?pan and sear well without stirring or tossing. Add the citrus mixture to the pan, and bring to a boil. When the liquid reaches a boil, turn the scallops and cook for a minute more. Remove the scallops, cover to keep warm, and reduce the sauce to half its original volume over high heat.

To serve, divide the scallops among the plates. Pour the liquid from the pan directly over the plates. Garnish with lime wedges and cilantro.