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In fry pan, heat corn oil until very hot. Put scallops into fry pan, and make golden brown. Drain oil and use same fry pan while still hot. In fry pan put 5 oz butter. Saute scallops until butter melts. Make sure that the butter doesn't burn. As soon as butter melts, squeeze 1/4 lemon over scallops. Sprinkle salt and pepper and parsley, to taste. Put in chicken stock. Cook until sauce creams.
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