Combine bread crumbs, paprika, and flour in a mixing
bowl. Add the scallops and toss thoroughly to coat.
Melt the butter over medium high heat in a large
frying pan. If you do not have a pan large enough to
hold scallops in 1 layer, cook them in 2 batches.
Add the scallops and cook for 5 minutes, stirring
gently. Let them brown nicely, then add the scallions
and parsley. Cook for 3 minutes and serve on hot
plates, garnished with lemon slices. The nutty flavor
of short grain brown rice is perfect with this scallop
dish.
