1 1/2 lbs. Bay Scallops
Approx. 2 Tbsp. flour
Pepper to taste
4 Tbsp. butter
2 oz. salt pork, finely diced
2 shallots, chopped
3/4 cup dry white wine

Rinse the Scallops, drain and pat dry with paper towels. Dust them with the flour and season lightly with pepper.

Melt the butter in a skillet and add the salt pork and shallots. When the pork begins to sizzle, add the Scallops and saute them, turning frequently for 3 to 5 minutes, or until cooked through. Transfer the Scallops to a warm serving dish.

Add the wine to the skillet and cook for 2 to 3 minutes over high heat, scraping up the bits that cling to the skillet. When the wine sauce reaches the consistency of a thin syrup, pour it over the Scallops. Serve with white rice.