Total Calories: 696
In a large skillet heat 6 tablespoons butter and sauté until tender. Remove scallops from pan and save butter and juices in a separate container. Melt remaining 6 tablespoons butter in the same pan. Whisk in flour, stir and cook 2–3 minutes. Add wine, parsley, seasonings, and juices from scallop cooking. Cook until thickened. Add more wine if too thick. Return scallops to sauce and heat. Serve over cooked vermicelli.
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