Sauteed scallops with paprika puree

Put olive oil and garlic in a small pot and heat it, then add the onion and salt and fry over low heat until soft.

Add A and simmer for another 20-30 minutes.

Place it in a bowl filled with ice water to remove the rough heat, place it in a blender and strain it.

Add the fresh cream and reheat, then add butter and salt. Once the butter melts, the puree is complete.

Heat the olive oil in a frying pan and cook the scallops. Once browned, turn it over, wipe off any excess olive oil with paper, and add butter to the aroma.

Combine the finishing herbs in a bowl and mix them with French dressing and lemon juice.

Place the puree from [4] on a plate and arrange sauteed scallops. Place [6] on top and pour in olive oil.