Total Calories: 958
Put scallops in a bowl and add milk. Let scallops soak in milk for a few minutes. Put flour on a plate. Season flour with pepper. Lightly dredge scallops in flour, shaking off the excess. Sauté scallops in oil in a skillet until browned. Remove scallops from skillet and set aside. Discard oil from skillet. Add butter to skillet, then add lemon juice, tarragon, and parsley. Cook until butter begins to bubble. Return scallops to skillet and heat through. Serve over cooked pasta or rice.
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