1 lb. baby bay scallops
1/4 c. butter
2 tsp. chives or green onion, minced
1 tbsp. parsley, finely minced
1/4 c. white wine
Garlic powder

Wash and drain scallops. Saute scallops, onions, parsley and garlic powder to taste in butter, about 2 minutes. Add white wine. Simmer about 10 minutes to reduce liquid. Serve with fettuccine or rice.