Scallops With Gin Cream...Vintage?...Retro? - cooking recipe

Ingredients

4 tablespoons butter or 4 tablespoons oleo
1 tablespoon oil
3/4 cup flour (approximately)
1 lb sea scallops or 1 lb bay scallop
1/4 cup gin (or less) or 3/4 cup sherry wine
1 cup cream or 1 cup half-and-half cream
1/2 lemon, juice of
salt & pepper
1 teaspoon chopped tarragon
1 tablespoon chopped parsley

Preparation

Heat butter and oil together. While butter heats, spread flour on large sheet of waxed paper. Lift scallops from container & dredge with flour.
Shake off excess flour. Add to hot foamy butter in skillet.
Saute 1-2 minutes, just enough to make light brown. Keep turning with spatula.
Pour in remaining ingredients. Reduce heat to medium and cover.
Simmer 2 minutes for bay scallops, 3-4 for large. Serve in hot au gratin dishes.