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- 12 large sea scallops - 2 tablespoons olive oil - 1 cup heavy cream - Salt and black pepper, to taste - 1 teaspoon red pepper flakes - 1 teaspoon smoked paprika - 2 tablespoons unsalted butter - 2 garlic cloves, minced - 1 tablespoon fresh lemon juice - 2 tablespoons fresh parsley, chopped (for garnish) When cooking seared scallops, having the right ingredients is key. The sea scallops shine in this dish. They are sweet and tender. Use large scallops for the best sear. The olive oil helps them brown nicely. Heavy cream gives a rich texture to the sauce. For the spices, simple salt and pepper enhance the scallops' natural flavor. Red pepper flakes add a kick. Smoked paprika brings warmth and depth. The butter makes the sauce creamy and smooth. Fresh garlic adds a bold taste. Lemon juice brightens the dish, making it fresh. Finally, parsley adds color and a hint of earthiness. This combination of ingredients creates a delightful dish. It's easy to prepare yet impressively delicious. For the full recipe, check out the recipe section! - Rinse and dry the scallops. - Season with salt and black pepper. Start by rinsing your scallops under cold water. This removes any salt or debris. After rinsing, pat them dry with paper towels. Drying helps create a nice crust when searing. Next, sprinkle salt and black pepper on both sides of the scallops. This simple seasoning enhances their natural flavor. - Heat olive oil in a skillet. - Sear scallops on each side. Now, heat two tablespoons of olive oil in a large skillet. Use medium-high heat for the best results. When the oil is hot, carefully place the scallops in the skillet. Avoid overcrowding the pan; it’s better to cook them in batches. Sear the scallops for about 2-3 minutes until they turn golden brown. Then, flip them and sear the other side for another 2-3 minutes. Remove the scallops from the skillet and set them aside. - Sauté garlic and spices. - Add heavy cream and lemon juice. - Coat scallops in the sauce. In the same skillet, lower the heat to medium. Add two tablespoons of unsalted butter and let it melt. Once melted, add two minced garlic cloves. Sauté the garlic for about 30 seconds until it smells great. Then, stir in one teaspoon of red pepper flakes and one teaspoon of smoked paprika. Cook this mix for another minute to bring out the flavors. Next, pour in one cup of heavy cream and one tablespoon of fresh lemon juice. Stir well and let the sauce simmer for about 3-4 minutes until it thickens slightly. Finally, return the scallops to the skillet. Gently coat them in the spicy cream sauce. Let them warm up for 1-2 minutes. Your scallops are now ready to serve! For the complete recipe, check the Full Recipe section above. To achieve that perfect sear, start by drying your scallops. Pat them down with paper towels until they are completely dry. This step is key. A wet surface leads to steaming, not searing. Next, avoid overcrowding in the skillet. If you crowd the scallops, they won’t get that lovely brown crust. Sear them in batches if needed. This helps each scallop cook evenly. You can customize the spice level of your dish easily. Start with one teaspoon of red pepper flakes. This amount gives a nice kick without being overwhelming. If you want more heat, add another half teaspoon. For less heat, consider using smoked paprika alone. This spice adds flavor without the burn. Presentation matters. Serve the seared scallops in the center of a white plate. Drizzle the spicy cream sauce over them and sprinkle with fresh parsley. For sides, try sautéed green beans or a fresh arugula salad. These add vibrant colors and balance to your plate. For more delicious ideas, check the Full Recipe for extra serving tips. {{image_2}} You can add color and nutrition by including vegetables. Think about sautéing spinach or bell peppers with your scallops. These veggies bring fresh flavors to the dish. You can also serve your scallops with a side salad. A simple mix of greens, tomatoes, and a light dressing can balance the meal. If you want to change things up, try different sauces. A tomato-based sauce can add a rich, tangy twist. Simply simmer canned tomatoes with herbs for a great option. Another tasty choice is garlic butter sauce. Just melt butter, add minced garlic, and pour it over the scallops for a savory treat. For those who need dairy-free options, try using coconut cream. It gives a rich texture and a hint of sweetness. If you're looking for gluten-free options, rest easy. Scallops are naturally gluten-free. Just ensure any sauces you use are also gluten-free. This way, everyone can enjoy this delightful dish. Store any leftovers in airtight containers. Glass or plastic containers work well. Make sure to let the scallops cool before sealing them. This helps keep them fresh. Place the containers in the fridge. Use the leftovers within two days for the best taste. To reheat scallops, use a skillet on low heat. Add a splash of water or broth to keep them moist. Cover the skillet to trap steam and heat through. Avoid using the microwave. It can make the scallops tough and dry. You can freeze the scallops and sauce. First, let them cool completely. Place them in freezer-safe bags. Remove as much air as possible. When ready to use, thaw in the fridge overnight. Reheat gently for the best flavor and texture. You want to see a nice golden-brown crust on each scallop. Perfect scallops feel firm but tender. When you cut them, they should be opaque and not translucent. Timing is key; avoid overcooking them, as they can become tough. Each side should take about 2-3 minutes on high heat. Keep an eye on them, and you will get it just right. Yes, you can use frozen scallops! Thaw them overnight in the fridge for best results. Pat them dry before cooking to get a good sear. Frozen scallops can differ in texture and flavor. They may not be as sweet or tender as fresh ones. However, if handled correctly, they can still taste great in your dish. Seared scallops pair well with many side dishes. Try sautéed green beans or a fresh arugula salad for a light touch. You can also serve them over creamy risotto for a filling meal. For drinks, a crisp white wine like Sauvignon Blanc works well. It complements the scallops without overpowering them. To wrap up, we've explored the key ingredients and steps to make seared scallops with a spicy cream sauce. You learned about the importance of seasoning and cooking techniques that enhance flavor. Don't forget the tips for customizing spice levels and serving suggestions that can elevate your dish further. With these insights, you can create a delightful meal that impresses everyone. Enjoy your culinary adventure and let your creativity shine in the kitchen!

Seared Scallops with Spicy Cream Sauce

Indulge in a culinary masterpiece with our Sizzling Scallop Delight with Fiery Cream Sauce! This vibrant dish features perfectly seared scallops bathed in a rich and spicy cream sauce, making it an instant favorite for seafood lovers. With easy-to-follow steps and a prep time of just 10 minutes, you can impress your guests or treat yourself to a gourmet meal at home. Click through to discover the full recipe and elevate your dining experience today!
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Ingredients
  

12 large sea scallops

2 tablespoons olive oil

Salt and black pepper, to taste

1 cup heavy cream

2 tablespoons unsalted butter

2 garlic cloves, minced

1 teaspoon red pepper flakes (adjust to taste)

1 teaspoon smoked paprika

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Rinse the scallops under cold water and pat them dry with paper towels. This will help achieve a nice sear.

    Season the scallops generously with salt and black pepper on both sides.

      In a large skillet, heat olive oil over medium-high heat. Once hot, carefully place the scallops in the skillet, ensuring not to overcrowd (you may need to do this in batches).

        Sear the scallops for about 2-3 minutes on one side until a golden-brown crust forms. Flip and sear the other side for another 2-3 minutes. Remove scallops from the skillet and set them aside.

          In the same skillet, reduce the heat to medium and add the butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

            Stir in the red pepper flakes and smoked paprika, cooking for an additional minute to infuse the flavors.

              Pour in the heavy cream and lemon juice, stirring well to combine. Allow the sauce to simmer for about 3-4 minutes until it thickens slightly.

                Return the scallops to the skillet, gently coating them in the spicy cream sauce. Let them warm through for 1-2 minutes.

                  Remove from heat and adjust seasoning with additional salt or pepper if needed.

                    Serve the scallops on plates drizzled with the spicy cream sauce and garnish with chopped parsley.

                      Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                        - Presentation Tips: Serve the seared scallops in the center of a white plate, drizzled with the sauce, and sprinkle with parsley. Pair with a side of sautéed green beans or a fresh arugula salad for vibrant colors on the plate.