Quick Sauteed Scallops

Directions

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