Cuttyhunk Paprika Scallops

Named after the tiny island off the Massachusetts coast, these scallops get a crispy paprika bread crumb coating and a quick sear in butter that brings out the sweetness of the shellfish while building a golden, crunchy crust. Five minutes to brown, three more with scallions and parsley, and you’re plating.

The coating is a mix of seasoned bread crumbs, flour, and a full tablespoon of paprika, which gives the scallops a warm, slightly smoky flavor and that signature rosy-red color. Tossing the scallops in the dry mixture before hitting the hot butter ensures an even crust on every surface.

Cooking in a single layer is emphasized for good reason. Crowded scallops release moisture, steam instead of sear, and never develop that caramelized crust. If your pan isn’t big enough, work in two batches. The recipe suggests serving these over short-grain brown rice, and the nutty rice flavor really does pair beautifully with the buttery, paprika-crusted scallops.

Chef Tips

• Cook in a single layer. This is the number one rule for seared scallops. Crowding the pan steams them into rubber.
• Let them brown for 5 minutes before stirring. Patience here builds the crust. Moving them too early pulls the coating off.
• Add scallions and parsley in the last 3 minutes. They only need a brief cook to soften. Adding them earlier makes them mushy and dull.
• Serve immediately on hot plates. Scallops cool fast and the bread crumb coating loses its crunch quickly.

Variations

• Smoked paprika instead of regular for a deeper, smokier flavor.
• Add a splash of white wine after the scallops brown, letting it reduce into a quick pan sauce before adding the scallions.
• Lemon butter finish: Squeeze half a lemon into the pan with the parsley for a bright, acidic finish.