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Scallops, Baton Rouge

Place one and a half pounds very fresh scallops in a saucepan with one gill white wine, two branches parsley and a half teaspoon salt, boil for five minutes, then take up parsley. Lightly brown six finely chopped shallots in two tablespoons melted butter in small saucepan, then add two Spanish sweet red peppers cut in small pieces, and cook for three minutes. Add a teaspoon flour, mix well, strain scallop liquor into this pan, add a tablespoon tarragon vinegar and mix until it comes to a boil. Add scallops, mix lightly, cook for five minutes longer, pour scallops into a deep, hot dish and serve.