Sauteed Scallops

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Sautéed Scallops
1 lb	shelled scallops
	salt
	pepper
	breadcrumbs
2 tablespoons	extra-virgin olive oil
2 tablespoons	butter
half lemon juiced
1/2 cup	white dry wine
2 - 3	Italian parsley, finely chopped

Season the scallops with salt and pepper. Dredge lightly into the breadcrumbs, shacking off the excess.
Place the oil and butter in a skillet. When the butter starts foaming, add the scallops.
Reduce heat to medium high and sauté for about 2 minutes until golden on all sides.
Add a generous squeeze of lemon.
Add the wine and let it evaporate.
Top with the parsley, adjust salt and pepper, and serve at once.

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