Heat olive oil in a shallow pan over a high heat. Remove scallops from shells and when oil is hot add scallops and sear each side for 30 seconds or until golden. Add 1/2 cup of La Biondina and lower heat to medium. Simmer for two minutes then remove scallops from the pan.
Add remaining wine. lemon juice and garlic. Bring to a simmer and reduce by half.
Add butter and parsley, season with salt and pepper and continue to cook for one minute.
Serve the scallops in cleaned
