INGREDIENTS
1/2 stick butter
White wine
Lemon, to taste
Black pepper
1 lb. scallops
DIRECTIONS
Melt butter in nonstick frying pan over low heat.
Add 1/4 inch of wine to the bottom of pan and slowly warm.
Squeeze in lemon juice and black pepper, to taste.
Add scallops to wine mixture.
Cook slowly on low heat as they can become tough.
Turn scallops in the liquid and test for doneness by tasting. Do not overcook.
Serves 4.
