This recipe is a simple and delicious way to enjoy fresh scallops. You can substitute for the larger sea scallops, but reduce the portion size to 2 servings with 6 scallops total. 

 

You can serve the scallops on their own or over rice, risotto, or angel hair pasta. 

 

A dry Chardonnay pairs perfectly with the dish. 

 

Yield 2 - 3 servings

 

12 bay scallops, patted

1 tsp salt

⅛ tsp pepper

¼ tsp paprika

2 Tbsp cup olive oil

3 Tbsp butter

3 Tbsp sherry

3 Tbsp fresh lemon juice

2 Tbsp capers, rinsed

4 lemon slices

¼ cup chopped chives

 

In a small bowl, stir together the salt, pepper, and paprika. Sprinkle on both sides of the scallops. 

 

Heat the oil in a large nonstick skillet on medium-high heat. Quickly sauté both flat sides of the scallops until golden brown. Turn them over once to get both sides caramelized. Be sure not to overcook them. They should be opaque on the outside and slightly translucent in the middle. Remove the scallops from the skillet onto a plate. 

 

Continuing on medium-high heat, add the butter. Stir in the sherry to deglaze the pan. Add the lemon juice, capers, and lemon slices to the skillet and continue simmering until the sauce has thickened just a bit. Lastly, add the scallops to the sauce. 

 

Remove the skillet from the heat and place the scallops on a large platter or individual plates. Spoon the sauce over the top of the scallops and garnish with the lemon slices and chives. 

 

Just Salt It, and enjoy!