4 tablespoon butter
1 tablespoon olive oil
3/4 C flour
1 lb scallops
1 teaspoon fresh tarragon, chopped fine
3/4 C gin
1 C cream
1 tablespoon fresh Italian parsley, chopped
juice of 1/2 lemon
salt and pepper to taste
Wash and drain the scallops. Heat the butter and oil in a large frying pan. Spread the flour in a shallow dish. Add the scallops to the dish and toss to coat. Shake off the excess flour and add the scallops to the hot and foamy butter. Cook, turning often, until just lightly browned all over, no more than 2 minutes. Pour in the gin, cream, lemon juice, salt and pepper.
Reduce the heat, cover and simmer 2 minutes for tiny bay scallops or 3-4 minutes for larger scallops. Spoon the scallops and cream sauce into warm scallop shells or other serving plate. Sprinkle lightly with parsley and tarragon. Serve immediately.