Fresh Sauteed Scallops

From a Giant Eagle card (Pittsburgh supermarket) circa 1980's.

• Ready In: 15 mins
• Serves: 2-3

Ingredients

• 1  lb fresh scallops
•  flour, for dredging
• 1⁄2 cup  oil
• 1⁄2 teaspoon thyme
• 1⁄2 cup white wine
• 3  garlic cloves, crushed
• 1⁄2 cup butter, drawn
• 2  tablespoons parsley, chopped

Directions

1. Dredge scallops in flour.
2. Heat oil in large skillet with butter.
3. Add garlic and brown; as soon as it browns, add scallops and saute till lightly colored, about 8 minutes.
4. Add white wine at the last minute (should take 15 total minutes to cook).