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2 lb. whole bay scallops
1/2 tsp. salt
white pepper
2 Tbsp. butter
3 Tbsp. vegetable oil

Garlic Butter:
1/4 lb. sweet butter
1 tsp. finely chopped garlic
2 tsp. finely chopped fresh
1 lemon, quartered

Wash scallops in cold water; dry with paper towel.
Season with salt and pepper; dust with flour. Melt 2 table-
spoons butter and oil over moderate heat. When foam subsides,
saute scallops in 2 batches to avoid crowding, shaking skillet
until scallops are lightly browned. Remove from pan. Clarify
1/4 pound sweet butter by melting slowly, skimming off foam.
Spoon the clear butter on top into 6 to 8-inch skillet. Heat
butter until it sizzles. But do not brown. Remove from heat
and stir in garlic. Pour over scallops. Serve at once.
Garnish with parsley and lemon.

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