1 lb. scallops, rinsed and thawed
1/4 c. flour
1/2 tsp. salt
Dash of pepper
4 tbsp. butter
3/4 c. white wine
2 tbsp. chopped parsley
Cooked rice

Dust scallops with flour, salt, pepper mixture. Melt butter in skillet, saute scallop until lightly brown. Add wine, simmer 3-4 minutes. Add parsley, serve with skillet juices over rice.