1 1/2 lbs. scallops
1 tbsp. shallots, finely chopped
1/4 tsp. salt
Dash of white pepper
1/2 c. dry Vermouth

Wash and cut scallops into bite-size pieces and place in a saucepan with the shallots, salt, pepper, and Vermouth. Bring to a boil, cover saucepan, and simmer over low heat for 2 minutes. Remove scallops with slotted spoon, and divide into individual serving dishes, if you wish. 1 tbsp. flour 4 tbsp. soft butter

Cook remaining liquid over high heat until reduced by half; add the cream; boil rapidly until sauce is the consistency of syrup. Combine the flour and softened butter. Reduce heat under sauce and gradually stir in butter mixture in small amounts. Blend until smooth.

Pour sauce over scallops, sprinkle with parsley and heat under broiler for 5 minutes.