Scallops

Directions

1. 1
   Rinse scallops and dredge in flour.
2. 2
   Heat butter in a heavy skillet and brown scallops.
3. 3
   Set aside to keep warm.
4. 4
   In the same pan, slowly add scotch and vermouth, stirring to make a smooth roux.
5. 5
   Add 1/4 cup cream, if desired, to make a smooth sauce. Spoon over scallops.
6. 6
   Serves 4.