2 lb. scallops in their shells
1 c. white wine
3 tbsp. chopped fresh parsley
2 shallots, very finely chopped

In a large, flame-proof casserole with a tight-fitting lid, arrange the scallops, wine, and shallots. Cover the pan with the lid and set it over high heat. Let the scallops steam in the hot liquid for 5 minutes, shaking the pan once or twice, until all are open.

Divide the scallops among 4 deep plates and sprinkle with parsley. Spoon the cooking juices over each serving. Pass crusty, toasted bread for dipping into the juices. Serves 4.