- 2 tbsp. butter
- 1-11/2 lb large sea scallops
- ½ tsp. paprika
- ¼ tsp salt
- ½ cup freshly squeezed orange juice
- ½ tsp. orange zest (optional)
- 2 tbsp. Happy Hals
- ¼ cup chopped green onions
Coat large skillet with cooking spray. Preheat skillet.
Melt 1 tbsp. of the butter over medium high heat.
Mix paprika and 1/8 tsp. salt together and sprinkle over scallops. Add scallops to pan and cook 3 minutes on each side until browned. Be careful not to overcook them. Remove from pan and keep warm.
Pour orange juice into skillet, deglazing and loosening browned bit. Bring to a boil and cook about one minute until juice is reduced. Add 1 tbsp. butter, 1/8 tsp. salt, 2 tbsp HH, orange zest, whisking until smooth. Put scallops back into skillet coating them with sauce.
Serve over rice.
