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May 25, 2010

Pan-Fried Scallops

Ingredients1 1/2 lb Sea scallops, rinsed

1/2 c Bread crumbs

1/4 ts Salt

1/8 ts Pepper

1/8 ts Paprika

1/2 c Butter

2 c Rice, cooked

1/4 c White wine
PreparationMix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter till frothy. Add scallops and saute till 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.