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PAN-SAUTEED SEA SCALLOPS 
1 1/2 lbs. scallops
1/3 c. fine, dry bread crumbs
1/4 tsp. salt
1/8 tsp. pepper (optional)
Few grains paprika
1/2 c. butter, divided
1 tbsp. chopped parsley
3 tbsp. lemon juice

Roll scallops in bread crumbs. Melt half of the butter in frying pan; do not brown. Add salt, pepper and paprika. Add scallops; saute slowly until golden brown, turning often, about 10 minutes. Remove scallops to serving platter. Add remaining butter to frying pan with lemon juice and parsley. Heat until butter melts; pour over scallops. Makes 4 servings.
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 Rating: 4.6 / 5 - Reviews: 6
May 13, 4:09 PM
Bonnie (New York) says:
Nov 23, 7:27 AM
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Oct 26, 3:41 PM
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Feb 21, 8:35 PM
Kate (New York) says:
Jun 17, 8:41 PM
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Feb 10, 12:52 AM
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