Ingredients
-
2 -3 tablespoons butter or 2 -3 tablespoons margarine
-
2 cloves garlic, chopped
-
1 pinch fresh tarragon
-
1 pinch fresh oregano
-
1 lb sea scallops, cut into 1 inch pieces or 1 lb bay scallop
-
1 pinch paprika
-
salt and pepper
-
1/2 lemon, juice of
-
2 tablespoons sherry wine
-
parsley sprig (garnish)
-
lemon slice (garnish)
Instructions
- Melt butter in skillet over medium heat.
- Stir in garlic, tarragon and oregano.
- Add scallops and season with paprika, salt and pepper.
- Squeeze lemon juice over scallops and saute for 5 minutes or until scallops turn opaque.
- Increase heat to medium-high and add sherry cooking until there is almost no liquid in pan.
- Transfer to serving dish.
- Sprinkle with paprika, parsley and lemon slices.