1 lb. scallops
1 tbsp. pimiento, chopped
Salt and pepper to taste
3 tbsp. butter
1 qt. whole milk
1 tbsp. chopped parsley (optional)

Cut scallops in 1/2-inch pieces; saute gently in butter for 15 minutes. Add pimiento and whole milk, slightly warmed. Salt and pepper to taste. Heat just to boiling point and serve in heated bowls.

Serves 4. (Parsley may be substituted for pimiento, or may be sprinkled over each serving.)