Name: Pan-Fried Scallops
Yield: 4 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; ½ cup butter; ¾ cup fine dry bread crumbs; 1½ pounds sea scallops; 3 tablespoons chopped parsley; 2 tablespoons lemon juice; Paprika

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ pounds sea scallops
¾ cup fine dry bread crumbs
½ cup

Method

Roll the scallops in the bread crumbs.
Melt half of the butter in a heavy skillet and add the scallops. Cook, turning the scallops gently, until golden brown on all sides. Remove the scallops to paper towels and sprinkle with salt, pepper and paprika.
Add the remaining butter to the skillet. When it melts, add lemon juice and parsley

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Pan-Fried Scallops

Ingredients

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