Scallops with Lemon Butter

• 1 1/2 pounds sea scallops
• 3/4 cup fine dry bread crumbs, plain
• 1/2 cup butter
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 tablespoon fresh chopped parsley
• 3 to 3 tablespoons fresh lemon juice, about 1 large lemon

If some scallops are very large, cut in half. Roll scallops in bread crumbs. Melt half of butter in a heavy skillet over medium low heat. Add salt, pepper, and paprika. Add scallops and sauté slowly for 7 to 9 minutes, or until golden brown. Turn to brown evenly. Remove scallops to heated serving dish and keep hot. Put remaining butter, parsley, and lemon juice in skillet; heat and pour over scallops. Serve scallops with rice and a salad or vegetables.
Scallops recipe serves 4.