Scallops in Parchment Credit Sang An This meal couldn't be easier—just combine scallops, tomatoes, white beans, and sliced fennel in a parchment packet and bake for 15 minutes Get the recipe 8 of 82 pounds U10 scallops large, dry, day boat quality 1/3 cup olive oil 1/2 cup flour 2 tablespoons Spanish Pimenton (smoked, hot paprika) Pat scallops dry with paper towels Season with salt and pepper Heat the oil in a cast iron pan on medium high heat Add the scallops to the pan and cook for 2 to 3 minutes on each side or until they have a nice sear on them
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