lb. scallops, washed, cut in half if large
Flour, for dredging
1 c. milk
Salt to taste
Pepper to taste
1 to 2 tbsp. butter
1 shallot, chopped
1/4 c. fish broth or chicken broth
1/4 c. vermouth
1/2 c. cream

Soak scallops in milk for 30 minutes. Pat dry with paper towels. Sprinkle generously with slt and pepper. Dredge lightly with flour. Heat a large, hevy skillet or saute pan. Add butter. Add shallots and scallops. Turn scallops continually. Should not take more than 2 minutes maximum. Remove to warm platter. To residue remaining in skillet, add the broth and vermouth, stirring constantly. Raise heat to high and reduce liquid by half. Add any scallop juices accumulated on plate. Add cream. Taste for seasoning. Add scallops. Cook just to heat through. Serve over rice or patty shell. Garnish with lemon wedges and parsley.