Easy and Delicious Scallops

Last night at dinner I felt like I won an Olympic gold medal in cooking. It wasn't a complex dish, but when my wife told me that my scallop dish just tied with my tilapia dish as her favorite dinner at home ever, I thought I heard cheering in my head. Since it's sometimes tough to find new foods and recipes that appeal to my better half, I always take note of a win.

Now I've always loved scallops, but there are often 3 issues with cooking them. 1. You can screw them up really easily if over cooked by just a minute. 2. Many of the recipes just call for searing them and that's it. 3. Many of the recipes are so complex that I don't always have the ingredients lying around.

I borrowed this recipe from FoodNetwork, but I'd like to think that I made it my own. Sorry for the lack of pictures, but my camera was nowhere to be found while cooking, but I wanted to share anyway. So close your eyes and picture your finished scallops firm, but with a light crust and topped with sauteed, crisp garlic and scallion dusted on top.
Here we go.

Ingredients:
1 pound large scallops (had to get mine refreshed, so they only needed a littel thawing)
1/2 stick of butter (smart balance works very well to make me feel slightly healthier
2 stalks of scallions diced
2 cloves of garlic minced
Pinch of salt
Pinch of black pepper
1/2 tsp of Paprika
Seasoned bread crumps for coating

-Dice your scallions and garlic, and add salt, pepper and paprika
-Melt butter in large frying pan
-Saute scallion/garlic/spice mix in butter until slightly browned
-Peel off the scallop foot ( the little fleshy part attached to the side of the scallop)
-Pat dry scallops and roll them lightly in bread crumbs. Not much will stick, but all you want is a basic coating
-At medium heat (or setting 4 on my evil electric stove top, which I pray nightly will magically transform into a gas range) cook scallops for approximately 2 minutes. Use a little elbow grease to move them around to prevent the coating from sticking. Flip them and cook for 2 more minutes, shifting them again as you go.

Your completed product will have a nice crust with the scallion mix cooked right in.
Enjoy!!!