Smoked Paprika Scallops

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Smoked Paprika Scallops


6 each U10 Sea Scallops (Dry packed is best)
1 tablespoon smoked paprika
2 tablespoon Extra Virgin olive oil
1 tablespoon unsalted butter, cold
1 cup leeks, julienne
2 tablespoons white wine, optional
Kosher 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 sauté 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, sauté 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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