This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.
06To prepare the scallops, rinse and dry with paper towels.
07Dust the top side of the scallops with paprika.
08In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
09Place scallops on serving plate and drizzle garlic sauce over.