Category: Seafood

1 lb Scallops

1/3 cup Dry White Wine

2 tbsp Butter

1 can Cream of mushroom soup

1/4 cup Scallions -- sliced (or

Onion)

Salt and pepper to taste

2 tbsp Parsley -- chopped

Melt butter and saute scallions. Add scallops and stir over low heat for two minutes. Stir in wine, soup and parsley. Heat through. Serve over brown rice or English muffins. "The Beach Cookbook" Panama City, Florida. Formatted by Mary Bowles.