1 lb. scallops
1/4 c. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 clove garlic, minced
1 tbsp. minced parsley
3 tbsp. lemon juice

Wash scallops and dry thoroughly.

In a large skillet, heat 2 tablespoons butter and add salt, pepper, paprika and garlic.

Add enough scallops to cover the bottom of the skillet without crowding. Cook quickly over high heat, stirring occasionally, until golden, 5 to 10 minutes.

Transfer scallops to a heated platter. In the same skillet, place the parsley, lemon juice and remaining butter. Heat until the butter is melted and pour over the scallops.