1 lb. scallops, rinsed and well drained
1 clove garlic, peeled
1/2 stick butter
1 oz. dry vermouth
1/2 lemon, thinly sliced
1 tbsp. washed and drained chopped fresh parsley

Put the clove of garlic in a saute pan with the 1/2 stick of butter, melted and bubbling. When the garlic is soft but not brown, remove and discard.

Add the scallops and toss for a couple of minutes. Remove scallops and add vermouth and thinly sliced lemon. Cook down a little and return scallops long enough to heat through. Garnish with parsley and serve.