Quick Sauteed Scallops - bay scallops

Method

• Soak scallops in milk briefly.
• Drain scallops; dredge them in seasoned flour.
• Place in large sieve and shake to remove excess flour.
• Scatter on waxed paper to dry slightly.
• Cook scallops over high heat without crowding.
• Heat 3 tablespoons oil and 1 tablespoon butter in skillet until quite hot.
• Cook half of scallops, shaking and tossing until golden brown on all sides. Transfer to hot platter.
• Add 1 tablespoon oil to pan and cook remainder of scallops.
• Wipe out pan and cook remaining butter until brown.
• Sprinkle over scallops with lemon juice and chopped parsley.
• Yield:
• 4 servings.