Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your guests will love.
—APRIL LANE GREENEVILLE, TN
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 1/2 pounds sea scallops
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
6 tablespoons butter, divided
2 garlic cloves, minced
1/4 cup dry sherry or chicken broth
2 tablespoons lemon juice
1/4 teaspoon minced fresh oregano
1/4 teaspoon minced fresh tarragon
1. Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add half of scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm. Repeat with 2 tablespoons butter and remaining scallops.
2. Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
DID YOU KNOW?
Scallops vary in color from creamy white to tan and should have a sweet, fresh odor. Scallops should be used within 24 hours of purchase.