2 tbsp. vegetable oil or light olive oil
1/4 c. all-purpose flour, approximately
8 veal scallops (about 1 1/4 lbs. total weight), pounded 1/4 inch thick
4 tbsp. unsalted butter
1/2 c. sweet Marsala
2 tbsp. parsley, chopped

Preheat oven to 200 degrees. Heat oil in large heavy-gauge skillet over medium-high heat. Meanwhile, place flour in pie pan or shallow dish. One by one, dust each scallop very lightly with flour, place in skillet and saute about 1 minute per side. Do not overcrowd skillet; cook scallops in 2 batches, if necessary. As they are cooked, transfer scallops to heatproof platter and keep warm in oven; wipe out skillet. Place 4 dinner plates in oven to warm. Add butter and Marsala to skillet and bring to a boil over high heat; continue boiling 2 to 3 minutes, or until slightly thickened. Reduce heat to low. Return scallops to pan and, using tongs, turn scallops several times until well coated. Divide scallops among warm plates and sprinkle each serving with parsley.