Fresh sea scallops with paprika and extra virgin olive oil make for an elegant meal that is stunning in appearance and incredibly tasty.
The thing I discovered about cooking fresh sea scallops is you have to watch how you cook them. If you cook them too long, they can be hard and rubbery. If you cook them just right, they can be tender and juicy the way they are meant to be.
You can serve fresh sea scallops with fresh kale. Clink the link http://https://youtu.be/4pgQN4iTzhE to see how to prepare fresh kale.
You can also serve fresh sea scallops with asparagus and yellow squash hearts. See recipes below the picture.
FRESH SEA SCALLOPS INGREDIENTS
FRESH SEA SCALLOPS
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 TEASPOON SMOKED PAPRIKA
1/4 TEASPOON SEA SALT
1/4 TEASPOON WHITE PEPPER
FRESH SEA SCALLOPS INSTRUCTIONS
IN MEDIUM BOWL, ADD RINSED SEA SCALLOPS
ADD EXTRA VIRGIN OLIVE OIL
ADD SEA SALT
ADD WHITE PEPPER
ADD SMOKED PAPRIKA
MIX WELL
PLACE SCALLOPS IN SKILLET ON MEDIUM HEAT
COVER WITH LID FOR ONE MINUTE
TURN SCALLOPS ON ALL SIDES AND COOK FOR ONE MINUTE EACH, COVERING WITH LID EACH TIME
SPRINKLE A DASH OF SMOKED PAPRIKA ON SCALLOPS BEFORE REMOVING THEM FROM SKILLET
ASPARAGUS INGREDIENTS
1 POUND FRESH ASPARAGUS
1/2 CUP CHICKEN STOCK
1/4 CUP MELTED BUTTER
1/2 CUP DICED ONIONS
1/2 TEASPOON GARLIC SALT
1/4 TEASPOON WHITE PEPPER
1/4 TEASPOON RED PEPPER FLAKES
ASPARAGUS INSTRUCTIONS
RINSE ASPARAGUS
CUT TWO INCHES OFF THE ENDS
MIX, BUTTER, CHICKEN STOCK, ONION, GARLIC SALT AND WHITE PEPPER IN A BOWL
POUR MIXTURE IN LARGE SKILLET
ADD ASPARAGUS
COVER WITH LID
COOK ON MEDIUM HEAT 2 TO 4 MINUTES IF YOU LIKE THEM CRISP…JUST A COUPLE MINUTES LONGER IF NOT
REMOVE FROM HEAT
ADD RED PEPPER FLAKES
TOOLS
1 NON-STICK, STAINLESS STEEL, HEART SHAPED COOKIE CUTTER (SMALL)
1 PARING KNIFE
1 CUTTING BOARD
YELLOW SQUASH INGREDIENTS
1 LARGE YELLOW SQUASH
SEA SALT TO TASTE
WHITE PEPPER TO TASTE
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
YELLOW SQUASH INSTRUCTIONS
RINSE SQUASH
PAT DRY WITH PAPER TOWEL
PLACE YELLOW SQUASH ON CUTTING BOARD
SLICE YELLOW SQUASH ABOUT AN INCH (TWO IF YOU PREFER)
CAREFULLY PRESS HEART SHAPED COOKIE CUTTER INTO YELLOW SQUASH
GENTLY PRESS YELLOW SQUASH OUT OF THE COOKIE CUTTER
ADD EXTRA VIRGIN OLIVE OIL TO SKILLET
ADD YELLOW SQUASH
COOK ON LOW TO MEDIUM HEAT FOR 30 SECONDS ON EACH SIDE
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