This is something I prepared for the first time a few months ago. I keep forgetting to cook this again! I’ve been craving for a seafood-based dish to make lately so I thought I’d post this on the blog to remind myself to make it again soon. For those looking for a simple but tasty homemade meal to make for mom this weekend, here’s something you can add to your special menu.
Best of all, it’s fuss-free and shouldn’t take more than 15 minutes to prepare 
I’m sorry if there are no measurements but I really don’t measure most of the time when it comes to cooking.
Happy Mother’s Day to all the moms out there —- and warm greetings go out to anyone and everyone who nourishes another living being
SCALLOPS IN LEMON BUTTER RECIPE
fresh/frozen scallop, thawed
coarse breadcrumbs
sunflower oil
butter
small wedge of lemon
vermouth
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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This receipe looks delicious but I can’t find how much of each ingredient you are supposed to use are they listed somewhere.
Thanks
Aww, sorry Judy! I never really learned how to measure portions when I cook
For this “recipe” it’s really just a sprinkle of this, a little bit of this and that poured straight from bottles 
Pingback: SCALLOPS IN LEMON BUTTER: fresh/frozen scallops thawed, coarse breadcrumbs, sunflower oil, butter, small wedge of lemon, vermouth, salt and pepper, dash of paprika, finely chopped parsley | Dreamy Blog
Pingback: SCALLOPS IN LEMON BUTTER: fresh/frozen scallops thawed, coarse breadcrumbs, sunflower oil, butter, small wedge of lemon, vermouth, salt and pepper, dash of paprika, finely chopped parsley | Dreamy Blog
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wow, it’s seared to a perfection….
just simply drolling me…
but it kinda hard to find some unthreated dry and good quality scallop here…
That looks delicious!
Thank you
It was a quick meal, too.
Wonderful!
Thanks, Amy
Your scallops look really beautiful and I bet the combination of paprika, lemon and vermouth was delicious. Thanks for sharing the great recipe
Yes, the flavors are very subtle actually
Love that slightly tangy flavor. Thanks for dropping in — and I love the gnomes! Did you draw those? They’re too cute 
Yummy!
Thank you
This looks absolutely amazing!
Very photogenic dish
Haha that goes up there in the top weirdest most random statements. . .
Heehee. But it’s true — it’s such a simple dish but it looks so fancy in the photo
True true. . . Looks like something out of a restaurant.