Scallop rolls make a great lunch or light dinner.
1 pound sea scallops, cleaned, dried and halved widthwise if large
1/3 cup all-purpose flour
3 Tbsp. dry bread crumbs
1/4 tsp. salt
1/8 tsp. sweet paprika
3 Tbsp. corn oil
1 cup shredded lettuce (optional)
4 club or 6 slider rolls
1 lemon, cut into wedges
- Combine flour, bread crumbs, salt, and paprika in a bowl.
- Dredge scallops in flour mixture, shaking off excess.
- Heat oil in large skillet over moderately high heat. Add scallops; cook, tossing frequently, until golden brown all over, 4 to 5 minutes.
- Place lettuce, if using, in rolls.
- Spoon scallops on top.
- Serve with lemon wedges.
Servings: 4 rolls
Prep Time: 10 minutes
Cook Time: 5 minutes