GARLIC SCALLOP SAUTE

• 1 lb Scallops
• 3 /4 c Milk or enough to cover
• 1 /3 c Flour
• 4 tb Each butter and oil
• 4 Cloves fresh garlic, minced
• 1 0 Fresh mushrooms, sliced
• 2 Shallots, chopped
• 1 ts Lemon juice
• Sherry

Wash scallops well to remove sand.Place in small bowl and cover with

milk.Let stand for 10 minutes. Drain well and coat with flour.

shake off excess flour and set aside. Melt butter in large skillet,

add oil and half the garlic and cook a few seconds. Add mushrooms,

shallots and remaining garlic.Stir constantly until done. Add

scallops and lemon juice; cook for 2 to 3 minutes, stirring

occasionally, until scallops are just done. Remove scallops to

serving platter and keep warm. Add a dash of sherry and deglaze the

pan.Pour over scallops and serve.