1 lb. scallops
1 1/4 sticks butter
1/4 c. white wine
5 lg. garlic cloves
5 tops scallions, chopped 1/4 inch

Saute pressed garlic cloves, scallion tops in butter. Add scallops when garlic is transparent. Stir occasionally. Add wine after 10 minutes of cooking. Continue simmering about 25 minutes. Sprinkle with oregano.