Preparation

1. Place scallops in a bowl. Pour milk over them.

2. Put some flour in a ziplock bag. Add some salt & pepper. Shake the bag to mix.

3. Drain scallops. Put in bag. Begin shaking to coat the scallops.

4. Pour them into a sieve. Shake gently to remove extraneous flour.

5. Spread coated scallops sparsely apart on wax paper. Heat large plate to hold cooked scallops.

6. Heat 3 tablespoons of oil with 1 tablespoons of butter in large skillet over high heat. When oil gets really hot, add scallops. Toss them until golden brown. Use slotted spoon to transfer scallops to heated plate.

7. Add remaining 2 tablespoons of oil and cook scallops that's left.

8. Wipe skillet out. Add remaining butter. Cook until butter is hazelnut brown.

To serve:

Pour butter over scallops. Squeeze lemon juice over scallops. Sprinkle with parsley.