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2 lbs scallops
1/2 stick margarine or butter
1/3 cup dry white wine
salt and pepper to taste
1. Rinse scallops and pat dry.
2. Melt 2 tablespoons margarine in large skillet.
3. Add scallops; saute until brown on both sides, about 3 to 5 minutes. (If all scallops won't fit into pan, remove first batch and saute a second batch.)
4. Remove scallops, transfer to serving dish, and keep warm.
5. In frying pan, add the remaining margarine and heat until melted. Then add wine and stir, cooking about 1 minute.
6. Pour sauce over scallops; serve immediately. Garnish with paprika or parsley, if desired.
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