Spicy Seared Scallops
"These scallops are seared and then covered in a marinade of wine, chiles, vinegar, and garlic, very similar to ceviche mixture, but cooked. This dish is best if made earlier in the day (~morning), then allowed to sit at room temperature all day, infusing the sweet scallop meat with smoky, garlicky flavors of the marinade - which itself is delicious sopped up with bread. NOTE: The serving reads as 6 - 8, however, as part of a buffet or appetizer-type of dish, it can serve up to 16."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (276.8 g)
- Calories 293
- Total Fat - 19 g
- Saturated Fat - 2.7 g
- Cholesterol - 36.3 mg
- Sodium - 1276.4 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 1.3 g
- Sugars - 1.8 g
- Protein - 19 g
- Calcium - 31.5 mg
- Iron - 1.4 mg
- Vitamin C - 54.4 mg
- Thiamin - 0 mg
Step by Step Method
NOTE: Start this recipe at least 2 1/2 hours before serving.
Step 1
Pat the scallops dry and season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of black pepper.
Step 2
In a large saute pan, heat the olive oil over medium-high heat. Sear the scallops until golden brown on both sides, about 2 minutes per side. Using a slotted spoon, transfer the scallops to a shallow earthen-ware dish.
Step 3
Strain the cooking oil, wipe the skillet clean, and return the oil to the skillet. Add the chile peppers and garlic; cook until the garlic is golden and fragrant; 3-5 minutes. Remove from the heat and stir in the paprika, and remaining ingredients (paprika - water).
Step 4
Return the skillet to the heat and bring to a boil for 1 minute. Add the remaining 3/4 teaspoon of salt and 1/4 teaspoon of black pepper, stir, then pour the liquid over the scallops. Leave the scallops and mixture to marinate at least 2 1/2 hours to room temperature. Serve.
NOTE: The serving reads as 6 - 8 as a main meal, however, as part of a buffet or appetizer-type of dish, it can served up to 16.
Tips
No special items needed.
1 Reviews
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