PAN SEARED SCALLOPS WITH LEMON BUTTER ENJOY DAN:

          PAN SEARED SCALLOPS WITH LEMON BUTTER by CHEF DAN:

Serves 2

INGREDIENTS:

8-large scallops.

Salt and pepper to taste

LEMON BUTTER SAUCE:

2 tablespoons (Kerrygold Pure Irish Butter)

2-tablespoon fresh parsley

2 garlic cloves, minced

1-tablespoon lemon slice, cut into wedges

1/4-teaspoons smoked paprika

1/4-cup white wine

DIRECTIONS:

1.   Heat the butter in a skillet on high-heat until melted and lightly foaming.

2.   Pat scallops dry with paper towels and season with salt & pepper.

3.   Add scallops into the skillet, with space between them so they can crisp.

4.   After 3 minutes on each side, flip scallops.

5.   They should have a golden crust on the side that was face down.

6.   Set aside.

7.   Add garlic to the skillet and stir quickly, until lightly browned about 2-3 minutes.

8.   Add lemon slices and wine and stir.

9.   Serve scallops and top with lemon sauce.

ENJOY DAN:                                                    BE HEALTHY EAT SEA FOOD!!