1 1/2 lb. bay scallops
6 tbsp. butter
1 lg. clove garlic finely minced
2 tbsp. fresh dill finely chopped
2 tbsp. lemon juice
1/4 c. dry white wine
Salt and cayenne pepper to taste

In a large skillet, melt butter and add garlic and dill. Pat scallops dry and saute 2 to 3 minutes, tossing lightly until just opaque. Add wine and lemon juice and keep over low heat until warm. Serve scallops in sauce with lemon wedges and a sprig of fresh dill.