2 tbsp. butter
1 tbsp. dry white wine, vermouth or chablis
1 tbsp. lemon juice
2 tbsp. snipped parsley
2 cloves garlic, minced
1/2 tsp. salt
1 lb. fresh bay scallops

MICROWAVE: Place butter in uncovered 1 1/2 quart microwave-safe casserole. Microwave on high 30-45 seconds or until melted. Stir in remaining ingredients mixing to coat evenly. Cover with casserole lid or plastic wrap.

Microwave on medium 3 minutes. Stir and turn dish. Continue microwaving about 2 more minutes until scallops are opaque. Let stand 1 minute with lid in place. Check for doneness. This method will retain the delicate texture and flavor.

If you feel they are not quite done, use only 30 second intervals of added time. Serve these over hot linguine noodles or rice.

CONVENTIONAL: Saute scallops in butter quickly; add remaining ingredients, cooking all just until scallops are opaque.