Seared Scallops with Creamy Herb Sauce

Ingredients:

• 12 large sea scallops, patted dry
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Sauce:

• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prep Scallops:
   • Season the scallops on both sides with salt and pepper.
2. Cook Scallops:
   • Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops, making sure not to crowd the pan. Cook for about 2 minutes on each side or until they have a golden crust. Remove the scallops from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
   • Stir in the heavy cream, Dijon mustard, and smoked paprika. Season with salt and pepper to taste. Cook for 1-2 minutes until the sauce thickens slightly.
4. Combine and Serve:
   • Return the scallops to the skillet, spooning the sauce over them to coat well.
   • Sprinkle with chopped parsley before serving.

Conclusion:

Serve these beautifully seared scallops with a side of light, fluffy rice or a fresh salad. The creamy herb sauce complements the mild, sweet flavor of the scallops, making this dish a delightful treat for any seafood lover. Perfect for a special occasion or a sophisticated weeknight dinner!