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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 sauté 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.
Sauté the scallions in the same skillet over medium−high heat for 5 minutes. Do not brown. Add wine
to de−glaze 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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