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Seared Scallops With Sherry And Herb Sauce

1 lb Sea scallops
1/4 tsp Sea salt
1 tsp Black pepper
1 tsp Paprika
3 tbsp Butter- divided
1 clove Garlic - minced
1 cup Dry Sherry
1 tbsp Lemon juice
1/4 tsp Oregano
1 tsp Terragon


Pat scallops dry and sprinkle both sides with salt, pepper and paprika. In a large skillet, melt butter on med-high heat. Add scallops and sear for 2 minutes per side or until golden brown and firm. Remove scallops to warm plate Add remaining tablespoon of butter to skillet Saute minced garlic in the butter until tender Add sherry and remaining herbs Stir liquid until reduced to desired thickness Turn off heat and replace scallops in sauce for a long enough to cover with sauce and heat back up Serve scallops with sauce

Source: cookpad.com