2 lbs. scallops
Garlic

COATING:

1/3 c. flour
1/3 c. dry bread crumbs
1 tsp. seasoned salt

6 tbsp. butter 1/2 c. slivered almonds 1/2 c. vermouth 3 tbsp. lemon juice 2 tbsp. parsley Lemon wedges

1. Coat scallops with garlic.

2. Saute 5-10 minutes in 3 tbsp. butter

3. Cook almonds in 3 tbsp. butter.

4. Heat wine, lemon juice. Serves 6-8. Very easy - very tasty.