Cuttyhunk Paprika Scallops | scallop recipes

Cuttyhunk Paprika Scallops | scallop recipes

3/4 cup seasoned bread crumbs
1 tablespoon paprika
1/4 cup flour
1 3/4 lb scallops
4 tablespoon butter
1/2 cup scallion -- chopped
2 tablespoon parsley -- chopped
Combine bread crumbs, paprika, and flour in a mixing bowl. Add the
scallops and toss thoroughly to coat. Melt the butter over medium
high heat in a large frying pan. If you do not have a pan large
enough to hold scallops in 1 layer, cook them in 2 batches. Add the
scallops and cook for 5 minutes, stirring gently. Let them brown
nicely, then add the scallions and parsley. Cook for 3 minutes and
serve on hot plates, garnished with lemon slices. The nutty flavor of
short grain brown rice is perfect with this scallop dish.