1 1/2 lb. scallops
3 tbsp. drawn butter
1/2 tsp. salt
3 tbsp. plain butter
1/3 c. Amontillado sherry
Chopped parsley for garnish

Saute scallops in drawn butter with salt until half done, about 3 minutes. Add plain butter and sherry. Cook until done (about 3-4 minutes). Garnish with parsley.