Pan-Fried Scallops

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

Method

  1. Roll the scallops in the bread crumbs.

  2. 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.

  3. Add the remaining butter to the skillet. When it melts, add lemon juice and parsley