Garlic-Butter Seared Scallops

 

Garlic-Butter Seared Scallops

(4 servings)

 

Ingredients:

1 lb. medium to large Sea Scallops

to taste Salt and Pepper

¼ tsp. Sweet Paprika

4 tbsp. Unsalted Butter, divided

4-5 cloves Fresh Garlic, minced

1/3 cup White Wine

1 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

for garnish Fresh Lemon Slices

Directions:

Pat scallops dry with paper towels.  Season with salt, pepper and paprika on all sides while skillet is heating.  In a large cast-iron skillet over high heat, add 2 tbsp. butter until sizzling.  Now add scallops in a single layer not crowding the pan.  If all do not fit, cook in batches.  Cook scallops for 2 minutes without moving them.  Flip the scallops over and lower heat to medium-high.  Cook an additional 1½ to 2 minutes or until bottom is golden brown.  Remove scallops from pan and set aside.  Melt remaining butter in the skillet, scraping up any browned bits left on the bottom.  Stir in garlic; cook for 1 minute, stirring frequently.  Do not bur garlic.  Add wine and cook 2 minutes.  Add lemon juice, combine and taste.  Adjust seasoning if needed.  Return scallops to the pan and spoon sauce over scallops.  Serve immediately, garnishing with parsley and lemon slices.

Notes:              This is a quick dish, so have accompanying side dishes ready to go.  Takes only about 10 minutes to do.

Ideas for Future Efforts

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