Cuttyhunk Paprika Scallops

Course : Seafoods
Serves: 4
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3/4 cup seasoned bread crumbs
1 tablespoon paprika
1/4 cup flour
1 3/4 pounds scallops
4 tablespoons butter
1/2 cup scallion -- chopped
2 tablespoons parsley -- chopped

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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