An indulgent yet healthy entrée ready in minutes, these juicy scallops are a great way to start a meal and the perfect choice for entertaining.
Seared on deliciously fragrant sunflower oil and given a delightful kick by aromatic paprika, this luxurious entrée is taken to a whole new level when accompanied by Balassa Winery's Mézes-Mály Tokaji Furmint “Villő”, the perfect drink to go with seafood dishes.
- 8-10 Scallops
- 1 tbsp Cold Pressed Organic Sunflower Oil
- 2 chopped garlic cloves
- 1 tsp Hungarian Hot Szeged Paprika
- juice of half a lemon
- chopped parsley
- freshly ground black peppers
Fry the scallops in sunflower oil for about 1 minute until golden, then flip them over and sprinkle with the garlic cloves and hot paprika.
Cook for about 1 more minute min more, then squeeze over with the juice from half a lemon.
Serve straight away with some steamed asparagus tips, garnishing with the freshly chopped parsley and some salt and pepper to taste.