1 1/2 lbs. bay scallops
Approx. 2 tbsp. flour
Pepper to taste
4 tbsp. butter
2 oz. salt pork, finely diced
2 shallots, chopped
3/4 c. dry white wine

Rinse the scallops, drain and pat dry with paper towels. Dust them with the flour and season lightly with pepper.

Melt the butter in a skillet and add the salt pork and shallots. When the pork begins to sizzle, add the scallops and saute them, turning frequently for 3 to 5 minutes, or until cooked through. Transfer the scallops to a warm serving dish.

Add the wine to the skillet and cook for 2 to 3 minutes over high heat, scraping up the bits that cling to the skillet. When the wine sauce reaches the consistency of a thin syrup, pour it over the scallops. Serve with white rice.