Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.
Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.).
In 10-inch skillet over medium heat, in hot butter or margarine, cook scallops, stirring frequently, until opaque. about 5 minutes. With slotted spoon, remove scallops to warm serving platter. To skillet, add chicken broth, wine, salt, 2 Tbl parsley, and reserved lemon juice; over high heat, heat to boiling. Cook until mixture is reduced by half; spoon over scallops. Garnish with lemon slices and additional chopped parsley.