If large, slice the scallops across into two discs each. Toss in flour. Cook them for 5 minutes in oil and butter, turning them once. While cooking, season them with salt and pepper.
Add the gin and set alight, taking care not to singe your eyebrows. After the flames have subsided, add the cream and cook for a few minutes to thicken. Stir in lemon juice and parsley.
Serve over plain white rice.
Jane Grigson, Fish Cookery, 1973, Coquilles Saint-Jacques Flambées ‘Gordon’http://macheads2.net/recipes/ScallopsGordon.html