1 1/2 pound sea scallops (about 12 large) 2 tablespoons chopped fresh parsley
1/4 teaspoon salt 1 tablespoon minced shallots
1/4 teaspoon pepper 2 teaspoons grated fresh lemon rind
1/2 cup sweet white wine 2 tablespoons butter
Pat scallops dry with a paper towel; sprinkle with sale and pepper. Heat a large nonstick skillet over medium-high heat. Add scallops; cook 2 to 3 minutes on each side or until browned. Remove scallops from pan; keep warm.
Add wine and next 3 ingredients to pan, scraping pan to loosen browned bits. Add butter; cook 2 minutes or until melts and sauce is slight thick. Return scallops to pan: cook 2 minutes. Serve scallops with sauce. This gives about 4 servings.