Sautéed Sea Scallops
Serves 4 as a main dish, 8 as an appetizer
I love scallops, especially the sweet delicate flavor of sea scallops. Unfortunately, they are rather expensive, so I reserve them for an occasional treat. When I want to fry scallops, as in the similar and related recipes links, I get the smaller sea scallops. For this recipe, I like them larger, twelve or less per pound.
Serve this quick, easy and delicious main dish for a special occasion dinner or elegant entertaining.
- 1-1/4 pounds large sea scallops, preferably 12 or less count per pound
- Salt and pepper to taste
- Sweet paprika
- 2 tablespoons butter, preferably unsalted
- 1 tablespoon olive oil
- Chopped fresh parsley (optional garnish)
Pat any excess moisture off of the scallops with paper towels. Season with salt, pepper and paprika on both sides. Heat a large skillet over medium-high heat. Add the butter and oil. (There should be enough of the butter and oil to lightly coat the bottom of pan. If necessary, add more butter.)
When the butter is hot, add the scallops. Do not overcrowd the pan. Sauté in batches or in two pans if necessary. Sear on the first side until nicely browned, about 3 or 4 minutes. Turn and cook the other side for just one minute. Remove scallops from pan and place, browned side up, on individual serving plates. Drizzle with a little of the cooking butter. Sprinkle with additional paprika and chopped parsley. Serve immediately.