1 lb sea scallops, cut into 1 inch pieces or 1 lb bay scallop
2-3 tablespoons butter
2 cloves garlic, chopped
1 pinch fresh tarragon
1 pinch fresh oregano
1 pinch paprika
salt and pepper
1/2 lemon, juice of
2 tablespoons sherry wine
parsley sprig (garnish) (optional)
lemon slice (garnish) (optional)
Total Time: 25 minPrep: 5 minCook: 20 minYield: 4Level: easy
Melt butter in skillet over medium heat.
Stir in garlic, tarragon and oregano.
Add scallops and season with paprika, salt and pepper.
Squeeze lemon juice over scallops and saute for 5 minutes or until scallops turn opaque.
Increase heat to medium-high and add sherry cooking until there is almost no liquid in pan.
Transfer to serving dish.
Sprinkle with paprika, parsley and lemon slices.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.