Sautéed Scallops
Scallops go well with all sorts of sauces, but simple cooking is the best way to enjoy their flavour.

450g shelled scallops
25 g butter
30 ml dry white wine vermouth
15 ml finely chopped fresh parsley
salt and freshly ground black pepper

1 Rinse the scallops under cold running water to remove any sand or grit and pat dry using kitchen paper. Season them lightly with salt and pepper.

2 In a frying pan large enough to hold the scallops in one layer, heat the butter until it begins to colour. Sauté the scallops for 3-5 minutes, turning, until golden brown on both sides and just firm to the touch. Remove to a serving platter and cover to keep warm.

3 Add vermouth to the hot frying pan, swirl in the remaining butter, add the parsley and pour the sauce over the scallops. Serve immediatly.