2 lbs. scallops
2 tbsp. melted butter
1/2 tsp. garlic salt
4 tbsp. lemon juice
1/4 tsp. oregano
4 tbsp. dry white wine

Combine melted butter, garlic salt, lemon juice and oregano. Pour over the scallops and let stand about 10 minutes. Arrange scallops in foil lined pan. Spoon remaining marinade over them. Broil 5 inches from heat for 10 minutes or until scallops are lightly browned. Spoon wine over scallops and broil one or two minutes more until scallops are tender. Do not overcook. Serves 4.