1. Rinse scallops in cold water; pat dry with paper towels. 2. In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops. 3. Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once. 4. Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes. 5. Add the wine and cook for 1 minute more. 6. Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley. 7. Serve hot with a generous squeeze of fresh lemon. ---------------------------------------------------------------------------
Nutrition
Ingredients
