1 lb. fresh scallops with shells
1/4 c. butter
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. chopped fresh parsley

Wash and pat dry scallops. Melt butter in heavy skillet over low heat. Stir while adding garlic, salt, pepper and parsley. When butter begins to foam, add scallops. Saute until cooked which should take no longer than 3 minutes. Serve hot.