112-ounce jar whole, roasted red peppers, drained (see notes)
1/2teaspoonminced garlicabout 1/2 clove
2teaspoonsextra virgin olive oil
2teaspoonssherry vinegaror red wine vinegar
Remove the scallops from the refrigerator, arrange on a plate in a single layer and blot them gently with a paper towel. Set aside.
Prepare the seasoning blend by combining the paprika, 1/2 teaspoon salt, a few grinds of black pepper and onion powder in a small bowl. Spread the mixture on a flat plate and set aside.
Drain the roasted red peppers thoroughly and add them to the work bowl of a food processor along with the olive oil and sherry vinegar. Pulse until smooth, then season to taste with salt and pepper.
Transfer the sauce to a serving dish and set aside.
Working with one scallop at a time, lightly press the flat sides of each into the spice mixture and transfer to a dry plate.
Add the butter to a frying pan large enough to hold the scallops in a single layer with some room between them, and place on the stove over medium-high heat.
As soon as the butter begins to sizzle, swirl it to coat the pan and using tongs, add the scallops to the pan one at a time.
Cook for 1-1/2 minutes, then start turning them and cook for an additional 1-1/2 to 2 minutes on the second side. Do not overcook.
To serve, plate four servings of rice, spoon some sauce around it on the plate, top with scallops and garnish with parsley if desired.
Tips for Making This Recipe
About the paprika: We like to use a blend of 2 teaspoons sweet paprika to 1 teaspoon smoked Spanish paprika, but if you don't keep the smoked variety in your spice cabinet, no worries, the sweet variety works just fine by itself.About the roasted red peppers: A 12-ounce jar of roasted red peppers should contain the equivalent of 2 medium red bell peppers that have been cored, seeded, roasted and peeled.