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.

Ingredients

• 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
• salt
• freshly ground black peppers

Preparation

1. 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.

2. Cook for about 1 more minute min more, then squeeze over with the juice from half a lemon.

3. Serve straight away with some steamed asparagus tips, garnishing with the freshly chopped parsley and some salt and pepper to taste.