Indulge Yourself with Smoky Seared Sea Scallops
Winding down at the end of a hectic week doesn’t have to mean settling for take-out in a cardboard container. Instead, treat yourself to this ridiculously simple, yet luxuriously elegant dish. Go on. You’re worth it!
Smoky Seared Sea Scallops
1 lb. “dry” sea scallops*
3 tbsp butter
1 1/2 tsp sea salt salt
1 tsp ground black pepper
1 tsp smoked paprika
3 scallions, chopped
Melt the butter in a large saute pan over medium heat.
Mix the salt, pepper and smoked paprika in a small bowl. Sprinkle over both sides of the scallops.
Increase heat to high and sear scallops until brown and carmelized on both sides, about 2 minutes per side.
Cover and cook about 1 minute more to make sure the scallops are cooked through. Remove scallops to a serving platter.
Saute the scallions in remaining sauce for about a minute. Pour over the scallops.
Serve and enjoy!
*Sea scallops are often soaked in water and preservatives to increase both their shelf life and their weight, sometimes by as much as much as 25%. Unfortunately, this also dilutes their flavor. Dry sea scallops are not treated with any additives and are not soaked in water. They are better. Period.
