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      Smoked Paprika Scallops

      Smoked Paprika Scallops

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      6 each U10 Sea Scallops (Dry packed is best)1 tablespoon smoked paprika2 tablespoon Extra Virgin olive oil1 tablespoon unsalted butter, cold1 cup leeks, julienne2 tablespoons white wine, optionalKosher salt and pepper, to taste{}
        1. Remove side-muscle from scallop if it is still attached. If using wet packed sea scallops, dry them off with clean paper towel. Set aside or refrigerate. 2. Season scallops with paprika, salt and pepper.
        3. Heat saut pan over medium high heat. Add olive oil and butter. Place scallops in pan and let them brown (sear) nicely, 2-3 minutes on each side. Remove from pan. 4. Using the same pan, saut leeks. Add more butter to pan, if needed. Add white wine, if desired. Place leeks on top of scallops when plating.

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