6 large scallops
1 tbsp fresh or dried thyme
Juice of ½ lime
1 tbsp olive oil
1 tsp paprika
1 tsp ground black pepper
2 tsp salt
1 tbsp chopped parsley for garnishing
4 round slices of lime for garnishing
Rub the scallops with salt. Sprinkle the thyme, paprika, ground black pepper on both sides of the scallops. Keep in the refrigerator for 30 minutes to marinate.
Heat olive oil in a large pan. Place the scallops in the oil. Cook each side for 4-5 minutes until the scallops are golden brown.
Arrange in a plate. Garnish with parsley and lime slices. Serve warm.
