1 1/2 lbs. sea scallops
1/4 c. milk
Salt to taste if desired
Freshly ground pepper to taste
1/2 c. flour
2 tbsp. olive oil
2 c. imported Italian tomatoes, drained and coarsely chopped
2 tbsp. freshly chopped basil
6 tbsp. corn oil
3 tbsp. butter
1 tbsp. finely chopped garlic
2 tbsp. finely chopped parsley

1. Put scallops in mixing bowl and add milk, salt and pepper.

2. Put flour in flat dish.

3. Heat olive oil in heavy skillet and add tomatoes, salt and pepper. Bring to boil and let cook 5 minutes. Add basil and remove from heat.

4. Heat corn oil in skillet large enough to hold scallops in one layer.

5. Drain scallops but do not pat dry. Dredge scallops in flour and shake off excess. Add scallops to hot corn oil and cook about 5 minutes or until golden brown on one side. Turn and cook about 5 minutes on second side.

6. Heat tomato sauce and pour or spoon it into fairly wide serving dish. As scallops are cooked, transfer them to top of tomato sauce.

7. Pour off fat from skillet in which scallops are cooked. Wipe out skillet. Add butter and cook, swirling it around, until butter starts to brown and takes on light hazelnut color. Add garlic quickly and pour this over scallops immediately. Sprinkle with chopped parsley and serve. Yield: 4 servings.