1 1/2 lb. scallops
1/3 c. dry bread crumbs
1/2 c. butter
1/4 tsp. salt
1/8 tsp. pepper
Dash paprika
1 tbsp. chopped parsley
3 tbsp. fresh lemon juice

If using sea scallops, cut into thirds. Roll in crumbs. Melt 1/4 cup butter in a frying pan. Add salt, pepper and paprika. Add scallops and saute slowly for 5 - 8 minutes or until golden brown. Turn gently to brown evenly. Remove to hot serving dish. Put remaining 1/4 cup butter, parsley and lemon juice in skillet. Heat through and pour over scallops.