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 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.