The flavour of tequila works amazingly well with grilled seafood. We pair these barbecued scallops with a zesty sauce made from tequila, tomatoes, lime and herbs. Serve it as a starter or beside a grilled steak for a bit of surf ‘n’ turf.

Yield: Serves 6.



  • 2 Roma tomatoes, halved lengthwise
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp chopped fresh thyme
  • 1/2 tsp extra-virgin olive oil
  • 1/4 cup chopped shallots
  • 1/2 cup tequila
  • 1 tbsp fresh lime juice
  • 1 1/2 tsp chopped fresh basil
  • 1 tsp liquid honey
  • 1/4 tsp salt
  • Pinch cayenne pepper
  • 1 lb (0.5 kg) frozen large scallops, thawed and rinsed
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Preheat natural gas barbecue on medium-high for 10 - 15 minutes.
  2. To prepare sauce, combine tomatoes, 1 tsp oil and thyme in a bowl. Place tomatoes on barbecue grid and grill over medium-high heat until tomatoes are grill-marked, about 1 - 2 minutes per side. Remove from heat and set aside.
  3. Heat 1/2 tsp oil in a small non-reactive frypan over medium-high heat. Add shallots and sauté for 2 minutes. Add tequila and lime juice to shallots; cook, stirring, until liquid is reduced by half, about 1 - 2 minutes. Remove from heat.
  4. Transfer shallot mixture to a blender. Add tomatoes, basil, honey, 1/4 tsp salt and cayenne pepper; purée until smooth. Transfer puréed mixture to a small non-reactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 - 4 minutes. Remove from heat and set aside.
  5. Combine scallops, 2 tsp oil, 1/2 tsp salt and pepper in a bowl. Place scallops on a grill topper and grill until scallops are opaque, about 3 - 4 minutes per side. Do not overcook. Serve scallops with sauce.
Nutritional analysis per serving:

380 calories, 17 g fat, 17.5 g protein, 18.8 g carbohydrate, 1.4 g fibre, 133 mg sodium