Ingredients

1 1/4 to 1 1/2 lbs. scallops, cleaned and washed

3 tbsp. butter

1/2 c. vermouth

1-2 tbsp. chopped fresh parsley

1 tbsp. lemon juice

1 clove garlic, minced

Salt and white pepper to taste

Method

Saute the garlic in butter.

Add drained scallops and cook quickly, about 5 minutes.

Remove to a warm platter and keep warm.

Add vermouth and simmer 1 minute or two.

Add lemon juice, salt, pepper and parsley.

Just at the end, swirl in 1 or 2 tablespoons butter just until melted.

Pour over scallops and serve immediately.

Serves 4.

Cooks Comments and Tips

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