Preparation / Directions:
Combine bread crumbs, paprika, and flour in a mixing bowl. Add the scallops and toss thoroughly to coat.
Melt the butter over medium high heat in a large frying pan. If you do not have a pan large enough to hold scallops in 1 layer, cook them in 2 batches. Add the scallops and cook for 5 minutes, stirring gently.
Let them brown nicely, then add the scallions and parsley. Cook for 3 minutes and serve on hot plates, garnished with lemon slices. The nutty flavor of short grain brown rice is perfect with this scallop dish.
Recipe B: Seafood Secrets Cookbook
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