1 lb. scallops
1/2 c. oil
1/2 tsp. thyme
1/2 c. white wine
3 cloves garlic
1/2 c. drawn butter
1 tbsp. chopped parsley

Dredge scallops in flour. Heat oil and butter in large skillet; add crushed garlic and brown. As soon as garlic browns, add scallops and saute until lightly colored. Add thyme and white wine at last minute. Garnish with parsley to serve. Serves 2. Time 15 minutes.