Bay Scallops with Scallions
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.
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