Pan-Seared Scallops W/ Lemony Herb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A easy to fix scallop recipe Ingredients:
1 1/2 lb sea scallops, large, dry packed |
2 tbsp peanut oil |
1/4 tsp paprika |
1 1/2 tbsp lemon juice |
1/4 cup heavy cream |
4 tbsp unsalted butter, cut into 1/2 inch pats |
4 tbsp chopped fresh mixed herbs (dill, chives and parsely) |
1 1/2 tbsp of capers, rinsed and coursely chopped. |
Directions:
1. Rinse scallops in cold water and pat dry with a paper towel.
2. Heat oil in a non-stick pan over medium heat.
3. Dust scallops with paprika.
4. Sear scallops on one side until nicely browned (2-3 minutes). Turn scallops and sear until the second side is browned and somewhat firm to touch.
5. Transfer scallops to a warm spot and finish searing any remaining scallops.
6. Return heat to medium-high.
7. Add lemon juice and boil to reduce by half.
8. Add cream and boil to reduce to a couple of tablespoons.
9. Reduce heat to low and whisk in the butter.
10. Stir in the herbs and capers.
11. Return the scallops to the pan to warm through, making sure not to let the sauce boil.
12. Season with salt and pepper and serve.
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