Pan Sauteed Scallops
|Scallops||1 1⁄2 Pound|
|Dry bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry white wine||3 Tablespoon|
1. If scallops are large, cut in halves or quarters. Roll in dry bread crumbs.
2. Melt butter in skillet. Heat over medium-high heat but do not allow to smoke. Add scallops, salt, pepper and paprika and cook 5 minutes, turning constantly.
3. Remove scallops from pan and keep hot. Lower heat and add wine to drippings in skillet. Stir and heat.
4. Arrange scallops on toast and pour hot sauce over top.