Yield: 2 Servings
Melt butter in skillet and add garlic and chives. Add scallops and toss lightly until opaque. Remove to serving platter. Rinse pan with a little white wine and pour over scallops. Serve on thinly sliced toast. Serves 2 or
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .