Cuttyhunk paprika scallops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Seasoned bread crumbs |
| 1 | tablespoon | Paprika |
| ¼ | cup | Flour |
| 1¾ | pounds | Scallops |
| 4 | tablespoons | Butter |
| ½ | cup | Scallion -- chopped |
| 2 | tablespoons | Parsley -- chopped |
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 By : Seafoods Secrets Cookbook