1 1/2 lb. Scallops
1/2 cup dry vermouth
1/2 cup olive oil
1/2 tsp. garlic, finely chopped
1/2 tsp. salt
2 Tbsp. minced parsley

Combine all ingredients with vermouth. Marinate Scallops in mixture in refrigerator for several hours.

When ready to serve, place Scallops and marinade in shallow baking pan. Place under broiler 2 inches from heal. Broil 5-6 minutes, turning once. Pour over cooked spaghetti, if desired, sprinkle with fresh ground pepper and grated Italian cheese to taste.