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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my favorite way to prepare scallops. Recipe adapted from Bon Appetit ( October, 1981). Ingredients:
2 -3 tablespoons butter or 2 -3 tablespoons margarine |
2 cloves garlic, chopped |
1 pinch fresh tarragon |
1 pinch fresh oregano |
1 lb sea scallops, cut into 1 inch pieces or 1 lb bay scallop |
1 pinch paprika |
salt and pepper |
1/2 lemon, juice of |
2 tablespoons sherry wine |
parsley sprig (garnish) (optional) |
lemon slice (garnish) (optional) |
Directions:
1. Melt butter in skillet over medium heat.
2. Stir in garlic, tarragon and oregano.
3. Add scallops and season with paprika, salt and pepper.
4. Squeeze lemon juice over scallops and saute for 5 minutes or until scallops turn opaque.
5. Increase heat to medium-high and add sherry cooking until there is almost no liquid in pan.
6. Transfer to serving dish.
7. Sprinkle with paprika, parsley and lemon slices.
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