1 lb. scallops (small) 1 stick butter 1 c. flour lemon wedges 1 tsp. garlic, finely chopped 3 Tbsp. parsley, chopped salt to taste coarse black pepper Wash and dry scallops with paper towels. Roll scallops in flour and shake in sieve to remove excess flour. Melt butter but do not brown. Saute scallops 2 to 3 minutes. Add garlic, parsley, salt and pepper. Heat for 30 seconds longer. Garnish with lemon wedges. Serves 2 to 3.
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