I forgot to snap a picture, but here is what we had for dinner:
Seared Scallops with Citrust Herb Sauce (with Wild Rice)
3/4 lb. sea scallops
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
3 TBSP butter, divided
1 garlic clove, minced
2 TBSP chicken broth
1 TBSP lemon juice
1/8 tsp oregano
1/8 tsp tarragon (I didn't have this)
1. Pat scallops dry; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 TBSP butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown or firm. (This seemed to take a lot longer for me. I think I was too scared to turn the heat up too high.) Remove from skillet; keep warm.
2. Wipe skillet clean. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in remaining ingredients. Serve with scallops.
I used frozen scallops, and they didn't taste bad at all. It's not like I can get awesome selections of meat from The Fresh Market, Trader Joes, or Whole Foods around here!