1 1/2 lb. bay scallops
3 tbsp. flour
6 tbsp. unsalted butter
1 tbsp. olive oil
2 cloves garlic, minced
1/4 c. dry white wine
2 tbsp. fresh lemon juice
3 tbsp. parsley
Pepper to taste

Place washed scallops i a wire strainer and hold over a bowl. Sprinkle flour over scallops and shake until scallops are well dusted. Heat butter and oil in heavy skillet over low flame. Add garlic and saute for 2 minutes. Increase heat slightly, add scallops and saute until golden, about 1 to 2 minutes. Transfer scallops to a warm platter. To the skillet add wine, lemon juice and pepper. Cook vigorously, scraping sides and bottom of skillet. Sauce will become syrupy in about 2 minutes. Return scallops to pan and cook stirring gently for one minute. Add parsley and serve over cooked rice. Makes 6 servings.