1 lb Or about 2 c. scallops

           Cut into 1/2 inch pieces
           Lemon juice, salt, and
           Pepper
    1/2 c  Flour

           Olive oil or cooking oil
           A 10 inch frying pan
           (preferably a no-stick
           Pan)
      2 tb Minced shallots or

           Scallions
      1    Clove garlic, mashed

      2 tb Butter

      2 tb Minced fresh parsley

  Dry the scallops in paper towels, then place on a large sheet of waxed
  paper.  Sprinkle with drops of lemon juice, then with salt and pepper. The
  moment before sauteing, dredge with flour and shake in a sieve to dislodge
  excess flour. Film the frying pan with a 1/16-inch layer of oil. When
  almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops
  are lightly browned.  Then toss for a moment with the shallots or
  scallions, and garlic; finally toss with the butter and parsley and serve.
  Suggested accompaniments: If the scallops are a first course, accompany
  with French bread. For a main course, accompany with broiled tomatoes and
  green beans. Notes: Sauteed scallops should be crisp light brown outside
  and moistly tender inside. Keys to success are: have your sauteing oil very
  hot before the scallops go in, and have no more than one layer of scallops
  in the pan.  Otherwise the scallops will steam, exude moisture, and will
  not brown. You may find, in using frozen scallops, that they will start out
  nicely, then suddenly release juices in the pan; to avoid this, blanch them
  before cooking by dropping them in a large pan of rapidly boiling water and
  bringing them quickly back to the boil, then drain immediately, dry them,
  and proceed with the recipe.