1 (12 oz.) pkg. fresh sea scallops
1/4 c. all-purpose flour
1/4 tsp. salt
Dash of pepper
1/4 c. vegetable oil
1 sm. clove garlic, finely chopped
2 tbsp. butter
Chopped fresh parsley
Lemon wedges

Rinse scallops; pat dry. Mix flour, salt and pepper. Coat scallops with flour mixture. Heat oil in 10 inch skillet. Cook the scallops in oil 4 to 5 minutes, turning carefully, until brown. Remove to serving plate.

Cook garlic in butter in 1 quart saucepan over low heat about 2 minutes, stirring frequently, until brown; pour over scallops. Sprinkle with parsley. Serve with lemon wedges. Serves 3.