Scallops And Parsley Sauce - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. olive oil
1 1/4 c. thinly sliced scallions
1 c. firmly packed chopped curled parsley leaves, divided
3/4 c. dry white wine
1 lb. scallops (bay or sea)
salt and pepper to taste
8 oz. spaghetti (hot), cooked and drained

Preparation

Heat butter and oil in heavy, large skillet over medium-high heat until butter is melted.
Add scallions and 1/2 cup parsley; cook 5 minutes, or until scallions are softened but not burned. Add wine; cook 2 minutes.
Add scallops.
Reduce heat to low; simmer, covered, for 4 to 5 minutes, or until scallops are opaque. Stir in remaining parsley; season to taste with salt and pepper. Pour over spaghetti; toss gently to mix.
Serves 4 to 6.