Pan-Fried Scallops
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sea scallops
rinsed |
|
| ½ | cup |
bread crumbs
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
paprika
|
|
| ½ | cup |
butter
|
|
| 2 | cups |
rice, cooked
|
|
| ¼ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sea scallops
rinsed |
|
| 118 | ml |
bread crumbs
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
paprika
|
|
| 118 | ml |
butter
|
|
| 473 | ml |
rice, cooked
|
|
| 59 | ml |
white wine
|
*
|
Directions
Mix bread crumbs, salt, pepper and paprika.
Roll scallops thoroughly in bread crumb mixture.
In a large skillet, heat butter until frothy.
Add scallops and sauté until lightly browned.
Gently remove scallops from skillet and arrange on bed of rice.
Add wine to butter in skillet; Boil gently while stirring for 1 minute.
Pour over scallops.
