Quick Sauteed Scallops - cooking recipe

Ingredients

1 pt. bay scallops
1/4 c. milk
seasoned flour (for dredging)
5 Tbsp. vegetable oil
4 Tbsp. butter
juice of 1/2 lemon
2 Tbsp. chopped parsley

Preparation

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.