PAN-FRIED SCALLOPS 1 1/2 lb. rinsed sea scallops
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/2 c. butter
2 c. cooked rice
1/4 c. white wine
Mix bread crumbs, salt, pepper, and paprika. Roll scallops thoroughly in bread crumb mixture.In a large skillet, heat butter until frothy. Add scallops and saute until 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.
good luck getting near a fish store today, the Italians and there feast of 7 fishes clogs up the parking lot next door to my shop so bad they have to hire police to direct traffic and control the fights