5 tbsp. butter
1 c. sliced shallots (about 8 lg.)
Freshly ground pepper
1/3 c. dry white wine
1 2/3 lbs. bay scallops
Salt
1 c. walnut pieces, toasted (about 3 1/2 oz.)
1/4 c. chopped parsley

Melt butter in heavy large skillet over medium high heat. Add shallots and pepper and saute about 4 minutes until golden brown. Add wine and boil until syrupy. Add scallops. Season with salt. Stir until just opaque, about 3 minutes. Mix in walnuts and parsley. Serves 4.