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Seared Scallops with Citrus Herb Sauce

Seared Scallops with Citrus Herb Sauce
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. —April Lane, Greeneville, Tennessee
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3/4 pound sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 3 tablespoons butter, divided
  • 1 garlic clove, minced
  • 2 tablespoons dry sherry or chicken broth
  • 1 tablespoon lemon juice
  • 1/8 teaspoon minced fresh oregano
  • 1/8 teaspoon minced fresh tarragon

Directions

  • 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.
  • Yield: 2 servings.
© Taste of Home 2013

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Seared Scallops with Citrus Herb Sauce (continued)

Nutrition Facts: 3 scallops with 1-1/2 teaspoons sauce equals 314 calories, 18 g fat (11 g saturated fat), 101 mg cholesterol, 691 mg sodium, 6 g carbohydrate, trace fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013