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Pan-seared Scallops Recipe

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This recipe for Pan-seared Scallops, by , is from The Burroughs Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Burroughs


Make mashed garlic potatoes keep 1/2 cup potato liquid for sauce.
1 garlic clove
1/4 oz chives
8 ounce jumbo scallops
1/2 tsp smoked paprika
Salt and pepper
Olive oil
12 grams seafood stock concentrate
1 T butter

Finely chop garlic clove and chives.
Zest and quarter the lemon.
Make the mashed potatoes and reserve 1/2 cup potato cooking liquid.
Pat scallops dry with paper towels. Season all over with 1/2 tsp paprika, salt and pepper.
Heat 2 tsp olive oil in large nonstick skillet over medium high heat. Add scallops and cook till opaque about 5 min per side.
Turn off heat and transfer to plate with foil tent to keep warm.
Wipe out pan and heat olive oil and add chopped garlic and half the lemon zest. Cook 30 seconds. Add stock concentrate, a big squeeze of lemon juice and 1/4 cup water.
Simmer till slightly reduced liquid 2 minutes. Turn off heat and season with salt and pepper. Stir in 1 T butter and half the chives.
Top scallops with the sauce.




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