4 tablespoons butter
1 1/2 pounds bay scallops
Black pepper, to taste
1 small bunch scallions, sliced
1/3 cup dry white wine
3 tablespoons fresh parsley, minced
Lemon wedges

In a large, heavy skillet heat butter and saute scallops seasoned with
pepper very quickly until slightly browned, about 4 minutes. Remove
scallops with a slotted spoon and put on a warmed serving dish. Saute the
scallions in the same skillet over medium-high heat for 5 minutes. Do not
brown. Add wine to deglaze the pan over high heat and cook until wine is
reduced by half. Pour sauce over scallops; sprinkle with parsley and serve
with lemon wedges to squeeze over scallops. Serve with additional hot
butter if desired.