1 lb. fresh scallops
Flour, salt, and pepper
1/2 c. butter
1/4 c. freshly chopped parsley
1/4 c. lemon juice

Dredge scallops in seasoned flour. Melt 1/4 cup butter in medium size skillet and saute scallops until golden brown. Remove to hot platter. Melt remaining butter in skillet; add parsley and lemon juice. Heat just to boiling. Pour over scallops. garnish with sprigs of parsley and lemon wedges.