Seafood Paprika
Source of Recipe
deanie @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat ~ We prefer seas scallops (these are larger than bay scallops). Be careful not to overcook them, they toughen easily. You want the scallops dry when you saute them so they'll get a nice 'crust' on them instead of 'steaming' them if they're too wet. They're done as soon as they lose their translucence and turn opaque.
If you plan to put them in a sauce (as in this recipe), it's best to cook the scallops and the sauce separately and then combine them; otherwise, water will cook out of the scallops and make your sauce runny.
List of Ingredients
3 tablespoons butter
1 pound scallops
1 cup whipping cream
1/4 cup sherry (a little imbalance)*
1 tablespoon paprika (or to taste)
1 bunch scallions, trimmed and cut in 1" julienne *
Recipe
Heat butter in heavy skillet over high heat. When melted, add scallops and saute until just opaque (about 5 minutes for large sized). (Deb's note - I now remove the scallops from pan and set aside).
Add sherry, allow alcohol to burn off. Add cream and paprika, reducing heat to low, allowing the sauce to thicken. Add scallions to pan, and allow to heat through
serve immediately. Serves 2 - 4 persons.
This is fabulous with asparagus, zucchini noodles, or over a bed of spinach as a main dish or starter course for a really special and elegant meal.
You also may substitute prawns (jumbo shrimp) for some or all of the scallops, if you prefer.
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* Deb's note: I use cooking sherry from the grocery store. I simply add chopped scallions, we enjoy the bit of crunch. Sometimes we just eat these in a bowl, but broccoli also makes a nice side dish for this too.
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