In the skillet, saute scallions, and garlic just until tender. Add wine, thyme, salt and pepper; bring to a boil on high heat and reduce liquid by half. Return scallops to skillet and heat through.

As scallops will brown faster if they are not too crowded in the pan, it is a good idea to do them in two batches. Melt 4 tablespoons of the butter in a large, heavy skillet, sauté half the scallops over moderately high heat for no more than for 4-5 minutes until the edges are lightly

recipe reviews for: Sauteed Scallops "A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving."

"A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving."

Here's how to make it: In a small bowl, whisk together the mustard, the vinegar, 2 Tbsp. of the oil and salt and pepper to taste. In a non-stick skillet large enough to hold all of the scallops in one layer, heat the remaining 1 Tbsp. of oil over moderately high heat until it is hot but not

1/2 c. all purpose flour 1 tsp. salt 1/4 tsp. pepper 1 lb. scallops 1/2 c. milk 2-3 tbs. butter, melted 1/4 tsp. lemon juice Combine flour, salt and pepper in a shallow dish. Dip scallops in milk; then coat with flour mixture. Saute' in mixture of butter and lemon juice until lightly browned