Pan-fried Scallops with Lemon and Parsley
Rated 5.0 stars by 1 users
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
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
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1 tbsp sunflower oil
- 2 chopped garlic cloves
-
1 tsp hot paprika
- juice of half a lemon
- chopped parsley
- salt
- freshly ground black peppers
Directions
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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.
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Cook for about 1 more minute min more, then squeeze over with the juice from half a lemon.
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Serve straight away with some steamed asparagus tips, garnishing with the freshly chopped parsley and some salt and pepper to taste.
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