Capesante al Burro e Limone

• 12 large scallops, with the corals attached
• flour, for dusting
• 55 g butter

Dust the scallops with flour. Heat the butter in a pan, add the scallops and fry for 2 minutes on each side. Remove from the pan and set aside.

Add the lemon juice and stock to the pan, stirring to scrape up the sediment from the bottom. If necessary add a little more stock. Stir in the parsley and some salt and pepper. Return the scallops to the pan, heat through briefly and serve.