Cuttyhunk Paprika Scallops

3/4 c Seasoned bread crumbs

1 tb Paprika

1/4 c Flour

1 3/4 lb Scallops

4 tb Butter

1/2 c Scallion -- chopped

2 tb Parsley -- chopped

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