18 sea scallops
1 1/2 c. fine dry bread crumbs
3 tbsp. olive oil
3 tbsp. butter
1 clove garlic, finely chopped
2 tbsp. parsley, chopped
1/2 c. dry white wine
1 lemon, squeezed, completely

Coat scallops with bread crumbs. Heat frying pan on high heat. Add olive oil and butter together; saute garlic and parsley. Add scallops and fry gently until browned. Reduce heat to medium. Sprinkle with wine and lemon juice. Continue cooking on low heat until the wine has evaporated. Serve. 6 portions.