Uncle Jack’s Scallops

This recipe, adapted from the New York Times Cookbook, was a favorite of Jack Hitchcock.

1.5 pounds scallops
1/2 cup dry vermouth
1/2 olive oil
2 minced garlic cloves
1/2 teaspoon salt
2 tablespoons parsley

Marinate the scallops in the vermouth, oil, garlic, salt, and parsley for at least two hours in the refrigerator.

Preheat the broiler. Place scallops and marinade in a shallow pan. Broil for six minutes, turning once.