1 lb. Sea or bay scallops
1/4 c. butter
1/2 tsp. salt
1/8 tsp. ground pepper
Rice (cooked)
1/4 tsp. paprika
1 clove garlic, minced
1 tbsp. minced parsley
3 tbsp. lemon juice

Wash the scallops and dry thoroughly. if scallops are large, cut into thirds or quarters.

In a large skillet heat two tablespoons of the butter and add the 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 brown, 5 to 10 minutes. Transfer to heated platter. Repeat the process until all the scallops are cooked.

In the same skillet place the parsley, lemon juice and remaining butter. Heat until the butter melts and pour over the scallops. Serve over rice.