Scallops in Paprika
Ingredients:
- The Olive Tap’s Roasted Garlic Olive Oil
- 2 T. tomato sauce
- Small onion, finely chopped
- Vegetable or Fish Stock
- 2 T. The Olive Tap’s Smoked Sweet Paprika
- Bay or Sea Scallops
- 1/2 C. white wine
- Salt and Pepper to taste
OUR HALLOWEEN TWIST
New Ingredients:
- 1 lb. Squid Ink Spaghetti
- Freshly Shaved Parmesan Cheese
- Lemon Zest (1 – 2 T)
Directions:
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.
Buon Appetito
Mario
An original Olive Tap adaptation from “The Cuisines of Spain”
OUR HALLOWEEN TWIST
Our spooky, scary yet exceptional Scallop Recipe, featuring The Olive Tap’s Roasted Garlic Olive Oil with Smoked Paprika over a Zesty Lemon Garlic Squid Ink Pasta.
Preparing the Pasta:
- Bring 4 quarts of generously salted water to boil. Cook the pasta until just under al dente (note, it will cook a pinch more. Drizzled with Roasted Garlic Olive Oil.
- Prepare the Scallops per our Traditional Scallops in Paprika Recipe.
- Serve over the prepared Squid Ink Pasta, garnish with Lemon Zest and serve.
Recipe Inspiration from Kiya Fries.
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