Cuttyhunk Paprika Scallops

Recipe Ingredients

3/4 cup	109g / 3.8oz	Seasoned bread crumbs
1 tablespoon	15ml	Paprika
1/4 cup	15g / 0.5oz	Flour
1 3/4 lbs	794g / 28oz	Scallops
4 tablespoons	60ml	Butter
1/2 cup	73g / 2.6oz	Scallion - chopped
2 tablespoons	30ml	Parsley - chopped

Recipe Instructions

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

Source:
Cooking Light, Jul/Aug 1995, page 103

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