"One of our most popular dishes. We serve it winter or summer." --Weld Inn, Weld, Maine
1-1/2 pounds. scallops
1 cup flour
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup melted butter
1/2 cup white wine
Dredge scallops in flour mixed with seasonings. (Scallops should be dry so flour will stick to them.) Sauté in butter for about 3 minutes or until nicely brown. Add wine, cover, and simmer 3-5 minutes.
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