Frontier Scallops Recipe
This easy Frontier Scallops recipe is perfect for beginners, delivering tender, golden-brown scallops in under 15 minutes. With a simple garlic, butter, and smoked paprika sauce, the dish bursts with flavor. Whether you're cooking for a quick weeknight meal or impressing guests, these scallops are light, healthy, and delicious. Serve with your favorite side dishes or over pasta for a complete meal!
Equipment
- Skillet or frying pan
- Spatula or tongs
- Sharp knife
- Meat thermometer optional
Ingredients
- 1 lb sea scallops fresh or thawed, patted dry
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 small shallot finely chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- ¼ cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped (for garnish)
- Optional: Crushed red pepper flakes for heat
Instructions
- Prep the Scallops: Pat the scallops dry with paper towels. Season with salt and pepper, then set aside.
- Heat the Pan: Heat olive oil in a skillet over medium-high heat until shimmering.
- Cook the Scallops: Add the scallops to the pan. Sear for 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes until opaque. Remove and set aside.
- Make the Sauce: In the same pan, add butter, garlic, and shallot. Sauté for 1-2 minutes until fragrant. Stir in smoked paprika and cumin.
- Deglaze the Pan: Add white wine (or broth), scraping up the brown bits. Let it simmer for 2-3 minutes to reduce.
- Finish the Dish: Stir in lemon juice and fresh parsley. Return scallops to the pan, spoon the sauce over them, and cook for 1 more minute.
- Serve & Garnish: Plate the scallops, drizzle with sauce, and garnish with extra parsley and red pepper flakes if desired.
Video
Notes
- Scallops Drying: It's important to pat your scallops dry before cooking. This helps achieve that perfect golden sear and prevents them from steaming in the pan.
- Cooking Time: Keep an eye on the cooking time—scallops cook quickly! Overcooking can make them tough and rubbery, so be sure to remove them from the pan as soon as they are opaque in the center.
- Wine or Broth: You can swap the dry white wine with chicken broth if you prefer a non-alcoholic option. Both add a lovely depth of flavor to the sauce.
- Heat Level: If you like a bit of heat, add crushed red pepper flakes to the sauce for an extra kick.
- Optional Garnish: Fresh herbs like thyme or basil can also be used instead of parsley for a different flavor profile.
- Frozen Scallops: If using frozen scallops, be sure to thaw them properly in the fridge overnight and pat them dry to avoid excess moisture when cooking.