Sautéed Scallops

Fish Recipes

1 pound scallops

¾ cup plain breadcrumbs

½ cup butter, divided

½ teaspoon salt

½ teaspoon fresh ground pepper

¼ teaspoon paprika

2 tablespoons fresh chopped parsley, discard stems

2 tablespoons fresh lemon juice

Roll scallops in breadcrumbs. Melt half of butter in a heavy skillet over low heat. Add salt, pepper and paprika. Add scallops and sauté slowly for 8 to 10 minutes or until golden brown. Turn to brown evenly on all sides. Remove scallope to warm serving dish. Put remaining butter, parsley and lemon juice in a skillet. Heat and pour over scallops.

Yield: 4 servings.

Carolyn Gass Hardimon, M. S. Home Economist