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
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.