1 1/2 lbs large scallops, each cut in 2 - 3 slices each
7 tbsp butter
salt
pepper
2 green onions, finely
chopped
2 tbsp fresh parsley, chopped
1 cup white wine
Place everything in a large, heavy skillet.
Bring to simmer, cover and cook for 3 minutes ( no longer, or
scallops will toughen up).
Remove scallops with a slotted spoon.
Increase heat and reduce sauce to a half.
Return scallops to skillet, just long enough to reheat them.
Serve immediately with toasted and buttered bread.