Cuttyhunk Paprika Scallops
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
seasoned dry bread crumbs
|
|
| 1 | tablespoon |
paprika
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ¾ | pounds |
scallops
|
|
| 4 | tablespoons |
butter
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
seasoned dry bread crumbs
|
|
| 15 | ml |
paprika
|
|
| 59 | ml |
all-purpose flour
|
|
| 793.8 | g |
scallops
|
|
| 6E+1 | ml |
butter
|
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
parsley leaves
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.
