Instructions: Heat butter and oil in a skillet, add shallots and garlic and cook, stirring occasionally, 5 minutes or until soft.

Add wine to pan and boil until reduced by about half. Cut each scallop into 2 or 3 slices, depending on size.

Add scallops to skillet and cook, stirring occasionally, 2 or 3 minutes or until just turning opaque. Stir in lemon juice, parsley, salt and pepper.

Garnish with flat-leaf parsley and serve immediately.

Note: If the scallops still have their coral attached, you can use that too.

Serves 4

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