Scallops And Parsley Sauce

Ingredients

• 2 Tbsp butter or margarine
• 2 Tbsp olive oil
• 1 14 c thinly sliced scallions
• 1 c firmly packed chopped curled parsley leaves divided
• 34 c dry white wine
• 1 lb scallops bay or sea
• salt and pepper to taste
• 8 oz spaghetti hot cooked and drained

Directions

1. Heat butter and oil in heavy large skillet over medium-high heat until butter is melted
2. Add scallions and 12 cup parsley cook 5 minutes or until scallions are softened but not burned Add wine cook 2 minutes
3. Add scallops
4. 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
5. Serves 4 to 6