Ingredients
3/4 pound sea scallops1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon paprika3 tablespoons butter, divided1 garlic clove, minced2 tablespoons dry sherry or chicken broth1 tablespoon lemon juice1/8 teaspoon minced fresh oregano1/8 teaspoon minced fresh tarragon
Preparation
Pat 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.
Wipe 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.
