Scallops in Paprika
Start by heating the stock to a boil. You can continue with the recipe while waiting.
Heat the garlic olive oil in an oven proof skillet then sauté the onions until translucent. Add the paprika and stir being careful not to burn the paprika and making sure it doesn’t stick. Cook until the mixture starts to thicken. Add the white wine and reduce until the wine is almost gone or al’sec. Add the tomato sauce and stir.
Remove the stock from the heat and add the scallops. Leave the scallops in the hot stock until they turn opaque, about 5 minutes.
Place the scallops in the skillet with the paprika sauce and finish under a hot broiler for 2-3 minutes or until the top of the scallops start to caramelize.
An original Olive Tap adaptation from “The Cuisines of Spain”