2 sm. lemons
1 lb. By or Sea scallops
1 tbsp. butter
1/4 c. chicken broth
1/4 c. dry white wine
1/2 tsp. salt
Chopped parsley

ABOUT 20 MINUTES BEFORE SERVING:

Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as a garnish. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.)

In 10-inch skillet over medium heat, in hot butter, cook scallops, stirring frequently, until opaque, about 5 minutes. With slotted spoon, remove scallops to warm serving platter.

To skillet, add chicken broth, wine, salt, 2 tablespoons chopped parsley, and reserved lemon juice; over high heat, heat to boiling. Cook until mixture is reduced by half; spoon over scallops. Garnish with lemon slices and some chopped parsley. Yields: 4 servings.