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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
  • Lemon wedges


  1. In a large, heavy skillet heat butter and sauté scallops seasoned with pepper very quickly until slightly browned, about 4 minutes.
  2. Remove scallops with a slotted spoon and put on a warmed serving dish.
  3. Sauté the scallions in the same skillet over medium-high heat for 5 minutes. Do not brown.
  4. 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.
  5. Serve with additional hot butter if desired.


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