Vermouth Scallops

Ingredients

Serves 2. Double indredients to serve 4.

• 8 scallops, cleaned
• ¼ cup dry vermouth
• 1 tbsp chopped parsley
• 1 tsp lemon juice
• ½ teaspoon sugar
• salt and pepper
• flour
• 1 egg
• packaged dry breadcrumbs
• 60g butter
• 1 tbsp oil
• 1 tbsp cream

What to do

1. Combine in bowl: vermouth, parsley, lemon juice, sugar, salt and pepper.
2. Add scallops and marinate for 2 hours.
3. Drain scallops, reserving marinade.
4. Coat scallops lightly with flour, dip in egg, then coat well with breadcrumbs.
5. Thread 4 scallops onto each bamboo skewer.
6. In frypan: heat oil and butter, then cook scallops until golden brown on both sides (2-3 mins).
7. Remove from pain and drain, leaving 1 tbsp of pan drippings.
8. Add reserved marinade, bring to boil, then simmer uncovered for 2 mins.
9. Add cream and heat, but don't boil.
10. Sut scallops on a bed of rice, then spoon sauce on top.