Saint-Jacques poêlées au beurre à l'ail

Ingrédients

• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1/2 teaspoon brown sugar
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• Salt and pepper to taste ((Start with 1/4 teaspoon then taste and adjust as needed))
• 3 tablespoons unsalted butter (melted)
• 4 cloves garlic (mashed into a paste)
• 2 tablespoons olive oil (or another oil with a high smoke point)
• 1 pound sea scallops
• Chopped parsley or cilantro for garnish
• Parmesan risotto
• White rice

Préparation

1. 1

   In a bowl, combine the smoked paprika, cayenne pepper, brown sugar, thyme, oregano, salt, and pepper.

2. 2

   On a clean surface, place the sea scallops and pat them dry with paper towels. Generously season scallops with the seasoning. Set aside.

3. 3

   In a large skillet, heat oil over medium-high heat. Making sure the scallops don't touch (they should be about 1-inch apart from each other on the pan), sear the scallops for 1-2 minutes, undisturbed.

4. 4

   Meanwhile, in another bowl, mix together the melted butter and garlic paste.

5. 5

   Pour the garlic butter sauce on top of the scallops. Flip the scallops then cook for another 1-2 minutes, undisturbed. The scallops are done when they're opaque and have browned.

6. 6

   Remove from the heat and transfer to a plate. Serve with a simple salad, white rice, pasta or risotto. Enjoy!