INGREDIENTS:
1 lb. scallops (small)
1 stick butter
1 c. flour
lemon wedges
1 tsp. garlic, finely chopped
3 Tbsp. parsley, chopped
salt to taste
coarse black pepper
Wash and dry scallops with paper towels. Roll scallops
in flour and shake in sieve to remove excess flour. Melt
butter but do not brown. Saute scallops 2 to 3 minutes. Add
garlic, parsley, salt and pepper. Heat for 30 seconds longer.
Garnish with lemon wedges. Serves 2 to 3.
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