1 lb. fresh bay scallops
8 tbsp. butter
1 c. flour
1 tsp. garlic, finely chopped
3 tbsp. parsley, finely chopped
1/4 tsp. salt
Fresh ground black pepper
1/2 fresh lemon

Wash the scallops quickly in cold water. Spread on one layer on pan, cover with linen or paper towel. Cover with other towel and refrigerate for several hours to drain. Melt butter over low heat. Place flour in large bowl and drop scallops into it. Toss scallops about gently until they are coated on all sides with the flour. Turn into sieve to remove excess flour.

Add the scallops to the butter and sliding the pan back and forth, fry them for 3 to 4 minutes until they are firm but not brown. Do not over cook the scallops. Add the garlic and parsley to the skillet and cook for 30 seconds longer. Squeeze the lemon juice and add the salt and pepper to taste before serving.