Instructions: Rinse the scallops under cold running water to remove and sand or grit and pat dry with paper towels. Season lightly with salt and pepper.

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

Add the vermouth and remaining butter to the hot pan, swirling to mix as butter melts. Add the parsley and pour the sauce over the scallops. Serve immediately.

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