Spicy Seared Scallops

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.