1 1/2 lb. rinsed sea scallops
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/2 c. butter
2 c. cooked rice
1/4 c. white wine

Mix bread crumbs, salt, pepper, and paprika. Roll scallops thoroughly in bread crumb mixture.

In a large skillet, heat butter until frothy. Add scallops and saute until lightly browned.

Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; boil gently while stirring for 1 minute. Pour over scallops.