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4
servingsEasy
Published 1966
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