3 tbsp. unsalted butter
3 garlic cloves, chopped
1 lb. bay scallops
2 tbsp. dry, white vermouth
1 tbsp. chopped parsley
Seasoned salt & pepper

Place butter in a skillet, set over moderate heat to melt, add the garlic, and cook for 1 minute. Raise the heat to moderately high, stir in the scallops, and cook for 2 minutes, or until scallops just begin to lose their translucency. Add the vermouth, and stir and cook 1 minute longer. Season with salt and pepper and stir in chopped parsley. Serve piping hot. Serves 4.