Portuguese Style Scallops
Dive into the vibrant flavors of the Iberian coast with these irresistible Portuguese Style Scallops. This quick and easy recipe combines tender, golden-seared scallops with a luscious garlic and smoked paprika-infused pan sauce. Deglazed with white wine and enriched with a touch of butter and fresh lemon, each bite is a perfect balance of smoky, tangy, and buttery goodness. Topped with freshly chopped parsley for a burst of herbaceous freshness, these scallops are ready in just 25 minutes, making them ideal for an elegant weeknight dinner or a show-stopping appetizer. Pair with crusty bread or creamy rice to soak up every drop of the bold, aromatic sauce. Perfect for lovers of Portuguese cuisine and seafood aficionados alike, this recipe promises a coastal-inspired feast that’s as simple as it is unforgettable!
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Recipe Information
Ingredients
- 500 grams scallops
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon smoked paprika
- 1 whole lemon
- 60 milliliters white wine
- 2 tablespoons fresh parsley
- 2 tablespoons unsalted butter
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Ensure they are completely dry to achieve a good sear.
Finely chop the garlic, and zest and juice the lemon, keeping them separate for later use.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Season the scallops on both sides with salt and black pepper.
Once the skillet is hot, add the scallops in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Sear the scallops for 2-3 minutes on one side until golden brown, then flip and cook for an additional 1-2 minutes. Remove the scallops from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped garlic and sauté for 1 minute until fragrant, but avoid burning it.
Sprinkle in the smoked paprika and stir quickly to bloom the spice.
Deglaze the pan with white wine, stirring to loosen any browned bits from the skillet. Let it simmer for 1-2 minutes to reduce slightly.
Add the butter to the pan and swirl until melted. Stir in the lemon zest and juice.
Return the scallops to the skillet, spooning the sauce over them to coat. Cook for 1 additional minute to warm the scallops.
Remove from heat and garnish with freshly chopped parsley.
Serve immediately with crusty bread, rice, or potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2702 mg | 118% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
