|Scallops||1 1⁄2 Pound|
|Flour||2 Tablespoon (For Dredging)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped (Or More To Taste)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Wash and dry the scallops and roll them in flour.
Heat the oil and butter together, add the scallops and cook them very quickly, tossing them lightly in the hot fats so they brown delicately on all sides.
While they are cooking, add the chopped garlic and mix it in well.
Add salt and pepper to taste and, just before removing the pan from the heat, add the parsley and toss until the scallops are covered with the parsley.