Scallops Margarita

Ingredients

• 1 cup carrots diced
• 4 cups cauliflower florets 
• 0.3 cup cilantro leaves fresh
• 0.8 cup corn kernels fresh ()
• 0.8 cup green beans sliced ()
• 1.5 cups juice of lime fresh
• 0.8 pound poblano chiles 
• 0.3 cup onion red separated thinly sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 pounds sea scallops 
• 6 tablespoons tequila 
• 6 tablespoons triple sec orange-flavored
• 2 medium zucchini halved lengthwise

Equipment

• bowl
• frying pan
• baking sheet
• blender
• aluminum foil
• ziploc bags
• dutch oven
• broiler pan

Directions

1. Combine first 4 ingredients in a large bowl, and stir well.
2. Remove 1/2 cup lime juice mixture from bowl, and place in a blender; set remaining lime juice mixture aside.
3. Add cilantro leaves to blender, and process until smooth; set the cilantro mixture aside.
4. Cut chiles in half lengthwise; discard seeds and membranes. Flatten chile halves with hand; set aside.
5. Place zucchini halves, skin sides up, on a foil-lined baking sheet; broil 4 minutes. Turn zucchini over, and add chiles to pan, placing chiles skin sides up. Broil an additional 6 minutes or until chiles are blackened. Set zucchini aside.
6. Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 15 minutes. Peel chiles.
7. Cut chiles and zucchini into 1/2-inch pieces; set aside.
8. Drop cauliflower into a large Dutch oven of boiling water; cook 3 minutes.
9. Add carrot, corn, and green beans; cook an additional 5 minutes or until crisp-tender.
10. Drain well.
11. Add cauliflower mixture, chile pieces, zucchini pieces, and onion rings to lime juice mixture in bowl; toss well.
12. Place scallops on broiler pan coated with cooking spray; sprinkle 1/4 teaspoon salt over scallops. Broil 4 minutes on each side or until done.
13. Spoon vegetables onto individual plates, and top with scallops.
14. Drizzle cilantro mixture over scallops.
15. Garnish with cilantro sprigs, if desired.