Ingredients
1tbsppaprika
½tspcayenne,or more to taste
1tspgarlic powder
1tspdried thyme
1tspdried oregano
¾tspkosher salt
⅛tspblack pepper
1tbspbutter
16large sea scallops,room temperature
¼cupsour cream,reduced fat
1tbsphorseradish,prepared, grated
1tbspwater
¼tspDijon mustard
⅛tspkosher salt
black pepper,to taste
Preparation
Preheat the oven to 350 degrees F.
In a small bowl, combine the sour cream, horseradish, water, mustard, salt, and black pepper. Set aside.
In another small bowl, add the paprika, cayenne, garlic powder, thyme, oregano, salt, and black pepper, then mix to blend. Coat the scallops on all sides with the spices.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, then melt the butter.
When very hot, add the scallops and sauté for 1 minute on each side.
Transfer to the oven to finish cooking for about 4 to 5 minutes, or until the scallops are just cooked through and just opaque in the middle.
Serve with horseradish cream sauce, and enjoy!
