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| Home -> [Entrees, Scallops, Seafood] -> [Cuttyhunk paprika scallops Recipe] |
Cuttyhunk paprika scallops
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Scallops, Seafood |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Seasoned bread crumbs | | 1
| tbsp | Paprika | | 1/4
| cup | Flour | | 1 3/4
| lbs | Scallops | | 4
| tbsp | Butter | | 1/2
| cup | Scallion -- chopped | | 2
| tbsp | Parsley -- chopped |
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Procedures:
| 1 | Combine bread crumbs, paprika, and flour in a mixing bowl. | | 2 | Add the scallops and toss thoroughly to coat. | | 3 | Melt the butter over medium high heat in a large frying pan. | | 4 | If you do not have a pan large enough to hold scallops in 1 layer, cook them in 2 batches. | | 5 | Add the scallops and cook for 5 minutes, stirring gently. | | 6 | Let them brown nicely, then add the scallions and parsley. | | 7 | Cook for 3 minutes and serve on hot plates, garnished with lemon slices. | | 8 | The nutty flavor of short grain brown rice is perfect with this scallop dish |
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