1 lb. fresh bay scallops
1/4 c. butter, melted
1/2 c. fresh mushrooms, sliced
1/4 c. onion, chopped
1 clove garlic, minced
1/2 c. dry white wine
3 tbsp. lemon juice
3 tbsp. lime juice
1/2 tsp. dried whole oregano
1/2 tsp. celery salt
1/4 tsp. pepper
Hot cooked vermicelli
Garnish with chopped fresh parsley

Saute scallops in butter in a large skillet 3 minutes or until tender. Remove scallops from skillet, reserving drippings. Saute mushrooms, onion, and garlic 3 to 5 minutes; remove vegetables, reserving drippings. Add wine, juices, and seasonings to skillet. Bring to a boil, and cook 8 minutes. Stir in scallops and vegetables; cook until thoroughly heated. Serve over hot vermicelli, and garnish, if desired. Yield: 3 to 4 servings.