Seafood in general is enough to get me excited for a meal, especially when accompanied with a fresh, green salad and good bread. Seafood is light, nutritious and delicate which makes it attractive for any meal. Scallops, which I mostly prepare broiled or seared with wine are at the top of my seafood choices.
These particular scallops are prepared in a Turkish/Mediterranean style. The simplicity of the recipe allows me to cook them often. When served with rice pilaf and salad, scallops can make a filling and tasty meal.
6 large scallops
1 tbsp fresh or dried thyme
Juice of ½ lime
1 tbsp olive oil
1 tsp paprika
1 tsp ground black pepper
2 tsp salt
1 tbsp chopped parsley for garnishing
4 round slices of lime for garnishing
Rub the scallops with salt. Sprinkle the thyme, paprika, ground black pepper on both sides of the scallops. Keep in the refrigerator for 30 minutes to marinate.
Heat olive oil in a large pan. Place the scallops in the oil. Cook each side for 4-5 minutes until the scallops are golden brown.
Arrange in a plate. Garnish with parsley and lime slices. Serve warm.
1 tbsp fresh or dried thyme
Juice of ½ lime
1 tbsp olive oil
1 tsp paprika
1 tsp ground black pepper
2 tsp salt
1 tbsp chopped parsley for garnishing
4 round slices of lime for garnishing
Rub the scallops with salt. Sprinkle the thyme, paprika, ground black pepper on both sides of the scallops. Keep in the refrigerator for 30 minutes to marinate.
Heat olive oil in a large pan. Place the scallops in the oil. Cook each side for 4-5 minutes until the scallops are golden brown.
Arrange in a plate. Garnish with parsley and lime slices. Serve warm.
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