Sprinkle scallops with paprika, pepper, and garlic.
Heat a large nonstick skillet over medium- high heat until hot. Melt 1 tablespoon butter in pan; add half of scallops. Cook scallops 2 minutes on each side. Transfer to a serving platter; keep warm. Repeat with remaining butter and scallops.
Add wine, lemon juice, and salt to pan; let simmer 30 seconds or until liquid is reduced to a glaze. Pour over scallops; sprinkle with parsley. Serve immediately on pasta. Garnish with lemon wedges, if desired.
Oxmoor House Healthy Eating Collection
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