Ingredients Edit

Directions Edit

  1. Char the bell peppers over gas flame or in broiler until blackened on all sides.
  2. Enclose in paper bag; let stand 10 minutes.
  3. Peel and seed bell peppers. Cut bell peppers into slivers. Set aside.
  4. Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
  5. Heat oil in heavy large skillet over high heat.
  6. Add scallops and cook 2 minutes. Remove from heat.
  7. Turn scallops over. Add lime juice to skillet, then tequila.
  8. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes.
  9. Using slotted spoon, transfer scallops to plate.
  10. Stir charred peppers, tomatoes, cilantro and basil into cooking liquid.
  11. Add butter 1 piece at a time, whisking just until melted.
  12. Return scallops to skillet.
  13. Season to taste with salt and pepper.
  14. Spoon scallop mixture onto plates, over rice.
  15. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.

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