Scallops In Lemon Butter

1 lb Scallops, fresh or thawed
2 tb Butter or margerine
pn Basil
pn Crushed rosemary
1/4 ts Salt
2 tb Lemon juice
Paprika

On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and cook 7-8 minutes until scallops are tender and white. Stir twice during cooking time. Sprinkle with paprika, cover with waxed paper and let carry over cook for 5 minutes. Serve and enjoy.

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