Seared Scallops with Citrus Herb Sauce
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 better half will love. —April Lane, Greeneville, Tennessee
Ingredients
- 3/4 pound sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 3 tablespoons butter, divided
- 1 garlic clove, minced
- 2 tablespoons dry sherry or chicken broth
- 1 tablespoon lemon juice
- 1/8 teaspoon minced fresh oregano
- 1/8 teaspoon minced fresh tarragon
Directions
-
1Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm.
-
2Wipe 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.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
