1 lb. bay scallops
1/4 c. milk
1/4 c. flour
6 tbsp. vegetable oil
1/4 c. butter
3 tbsp. lemon juice
4 tbsp. chopped parsley

Wash scallops. Place in bowl and add the milk. Put flour in a dish and add salt and pepper to taste. Drain scallops and coat with the flour. Place in a sieve and shake to remove any excess flour. Spread on waxed paper.

Place 1 tablespoon butter and 3 tablespoons oil in a heavy skillet. When quite hot, add 1/2 the scallops. Shake and toss in skillet so they cook quickly and brown evenly. Use a slotted spoon to remove scallops and place on a heated platter to keep warm.

Add remaining oil and 1 tablespoon butter and fry remaining scallops. Transfer to platter with the other scallops. Wipe out skillet with a paper towel and heat remaining butter until lightly browned. Sprinkle over scallops along with the lemon juice and parsley. Garnish with lemon wedges. Serves 4.