Remove the scallops from their shells; retain any liquid that may be on the shells to add to the butter when you are cooking the fish.
If the fishmonger has cut the scallops from the shells, wash in cold water and dry on absorbent paper before cooking.
Heat the butter in a pan, add the scallops and cook for 4 to 5 minutes, or until they turn opaque.
Do not over cook the scallops, for, like all shellfish, they become tough.
Lift from the butter, then heat this with the lemon juice, parsley, and pepper.
Spoon over the fish.
If garnishing with creamed potatoes spoon or pipe them in a neat ring on the serving dish.
Heat and brown in the oven, or under the grill, then spoon the fish into the centre.
Croutons should be placed beside the fish just before serving.
Top with the lemon slices and parsley.