Quick Sauteed Scallops

• 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

1. Soak scallops in milk briefly.
2. Drain scallops; dredge them in seasoned flour.
3. Place in large sieve and shake to remove excess flour.
4. Scatter on waxed paper to dry slightly.
5. Cook scallops over high heat without crowding.
6. Heat 3 tablespoons oil and 1 tablespoon butter in skillet until quite hot.
7. Cook half of scallops, shaking and tossing until golden brown on all sides. Transfer to hot platter.
8. Add 1 tablespoon oil to pan and cook remainder of scallops.
9. Wipe out pan and cook remaining butter until brown.
10. Sprinkle over scallops with lemon juice and chopped parsley.
11. Yield:
12. 4 servings.

bay scallops, milk, flour, vegetable oil, butter, lemon, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613499 (may not work)