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  1. #1
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    Scallops in Lemon Butter


    fresh/frozen scallop, thawed

    coarse breadcrumbs

    sunflower oil


    small wedge of lemon


    salt and pepper

    dash of paprika

    finely chopped parsley

    1. In a pan, combine butter and sunflower oil. Coat the scallops with breadcrumbs and fry each side, not more than 2 minutes each side over medium-high heat.

    2. Sprinkle a dash of paprika while cooking.

    3. When cooked, remove from heat and set aside on a dish. Using the same pan, adjust gradually with more butter to make a bit of a sauce, simmer with vermouth, and squeeze out the juice of the lemon. Add some of the parsley and turn off the heat.

    4. Adjust with a sprinkling of salt and pepper and scoop the liquid over the cooked scallops.

    5. Garnish with a bit more of the chopped parsley then serve immediately
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