Pan-Fried Scallops

1 1/2 lb Sea scallops, rinsed

1/2 c Bread crumbs

1/4 ts Salt

1/8 ts Pepper

1/8 ts Paprika

1/2 c Butter

2 c Rice, cooked

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 till frothy. Add scallops and saute` till lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; Boil gently while stirring for 1 minute. Pour over scallops.