1 lb. sea scallops
3 tbsp. minced onion or shallots
3 tbsp. parsley (dried or fresh)
1/2 stick butter
1 can water chestnuts, drained
1/4 c. dry Chablis wine
2 tbsp. flour

Pat scallops dry and dust with flour. Mince onion or shallots. Simmer onion in butter until golden color. Add parsley (snip if fresh). Add scallops and water chestnuts. Pour wine over ingredients. Cook 5-6 minutes, stirring several times. When scallops turn white they are done. Do not overcook scallops!