Delicious Pan Seared Scallops

My hubby is a picky seafood eater.  If a dish doesn't look right to him, it's doesn't get anywhere near his lips, even if it is a fabulous dish!!

Tonight's menu consisted of pan seared scallops with a side of lemon and spinach couscous.  A quick and easy meal.

1.  Salt and pepper scallops to taste
2.  In a little olive oil, pan sear your scallops, about two
     minutes on each side
3.  Remove the scallops to a warm plate
4.  Add a pat of butter to your scallop pan and lower your
     heat, allowing the butter to melt
5.  Add 1/2 cup of a good white wine (I happened to use
    a Moscato for tonight ...it was the last white in the wine
     fridge) and, once again, increase heat
6.  As the wine is simmering down, stir, making sure to
     scrape up the bits of scallop that is stuck to the bottom
     of the pan.
7.  Pour over scallops and sprinkle with a little fresh
      parseley

~Happy Eating!

p.s.  Hubby loved !!!