Cuttyhunk Paprika Scallops

• 3/4 cup seasoned bread crumbs
• 1 tablespoon paprika
• 1/4 cup flour
• 1 3/4 pounds scallops
• 4 tablespoons butter
• 1/2 cup scallion -- chopped
• 2 tablespoons 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.
Serves 4.
Recipe from "Seafoods Secrets Cookbook"