Gambas Et Pétoncles Poêlées À La Plancha, Sauce Au Paprika Fumé La Chinita Recipe
Plancha’s seared gambas (king-size prawns) and scallops, la Chinita smoked paprika sauce
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Ingredients
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Seafood
Sauce
Garnish
Method
Preparation of the Sauce
- 1
Make the Paprika Sauce
In a bowl, mix together the smoked paprika, olive oil, minced garlic, lemon juice, salt, and black pepper until well combined. Set aside.
Cooking the Seafood
- 2
Sear the Gambas and Scallops
Preheat the plancha or a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan. Once hot, add the gambas and scallops in a single layer. Cook for about 2-3 minutes on each side, until they are golden brown and cooked through.
- 3
Add the Sauce
Once the seafood is cooked, reduce the heat and pour the prepared paprika sauce over the gambas and scallops. Toss gently to coat everything in the sauce and heat through for another minute.
Serving
- 4
Serve and Garnish
Transfer the gambas and scallops to a serving platter. Garnish with chopped parsley and serve with lemon wedges on the side.
