Scallops With Gin Cream...Vintage?...Retro?

• 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

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

butter, oil, flour, bay scallop, gin, cream, lemon, salt, tarragon, parsley

Taken from www.food.com/recipe/scallops-with-gin-cream-vintage-retro-284809 (may not work)