Curried Vegetables and Paprika Seared Scallops

Not much to say about this dish other than it is delicious and time friendly.  From start to end about 25 minutes.

Serves 4

Ingredients:

- 1 LB scallops

- 1 teaspoon paprika

- ½ teaspoon kosher salt

- 2 tablespoon butter

- 6 ounces snap peas

- 6 ounces broccolini

- 3 tablespoons pine nuts

- ½ teaspoon curry powder

- ¼ teaspoon ground ginger

- ½ cup heavy cream

- 3 cups cooked brown rice

Instructions:

Pat the scallops dry with a paper towel.  Sprinkle the scallops with the paprika and ¼ teaspoon salt.  Cover and place in the refrigerator.

In a medium size saucepan, melt 1 tablespoon butter over medium-high heat.  Add the snap peas and broccolini.  Sauté for 5 minutes then stir in the pine nuts, curry powder,  ginger and remaining salt.  Continue to cook for 2 minutes.  Stir in the cream and bring to a simmer.  Reduce the heat to low and continue to cook until slightly thickened.  Remove from the heat and set aside.

In a large sauté pan, melt the remaining tablespoon of butter over high heat.   Sear the scallops for 2-3 minutes per side.  Serve the scallops on top of the rice and vegetable curry.