1 1/2 lb. scallops
1/2 c. dry vermouth
1/2 c. olive oil
1/2 tsp. finely chopped garlic
1/2 tsp. salt
2 tsp. minced parsley

Marinate the scallops in the vermouth mixed with the remaining ingredients several hours in the refrigerator.

When ready to serve, place the scallops and the marinade in a shallow pan. Place under a preheated broiler, 2 inches from the source of heat and broil 5 to 6 minutes, turning once.