Pan-fried Scallops

Pan-fried Scallops


  • 1 1/2  pound(s)  sea scallops (rinsed)
  • 1/2  c  bread crumbs
  • 1/4  tsp  salt
  • 1/8  tsp  pepper
  • 1/8  tsp  paprika
  • 1/2  c  butter
  • 2  c  cooked rice
  • 1/4  c  white wine


Mix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter until frothy. Add scallops and sauté until lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet and boil gently while stirring for 1 minute. Pour over scallops.

Joe Plouff, Lodi, CA

Campfire Cooking
Main Dishes

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