Bay Scallops with Scallions

4 tablespoons butter 1 1/2 pounds bay scallops Black pepper, to taste 1 small bunch scallions, sliced 1/3 cup dry white wine 3 tablespoons fresh parsley, minced Lemon wedges
In a large, heavy skillet heat butter and sauté scallops seasoned with pepper very quickly until slightly browned, about 4 minutes. Remove scallops with a slotted spoon and put on a warmed serving dish. Sauté the scallions in the same skillet over medium−high heat for 5 minutes.
Do not brown. Add wine to de−glaze the pan over high heat and cook until wine is reduced by half. Pour sauce over scallops; sprinkle with parsley and serve with lemon wedges to squeeze over scallops.
Serve with additional hot butter if desired.