This was a fun and quick dinner that we loved. Healthier and not too heavy.
Boil bucatini pasta or spaghetti before making the scallops. You leave the pasta in the warm water.
In a bowl mix the following:
2 tablespoons melted clarified butter
1/2 cup of olive oil
5 minced cloves of garlic
1/3 cup of dry white wine...we used Century Oak Winery Chardonnay
1/2 teaspoon of paprika
2 tablespoons of fresh lemon juice
Salt, garlic salt and pepper to taste
2 tablespoons chopped fresh parsley
1 shallot chopped small
Put all of the ingredients into a bowl and whisk together. Rub a skillet with oil or, butter and heat it on almost high. Wait for it to fully heat and then dip the scallops one by one into the mixture. and set them into the hot sizzling skillet. once they are all in the skillet pour the rest of the mixture over the scallops and into the pan. Sear the scallops for only 2-3 minutes on both sides.
When plating, use the liquid in the pan to pour over scallops and pasta. Sprinkle parsley over the final product!