Especially attractive served on a large scallop shell with lemon slice and parsley sprig as garnish. –Old Lyme Inn, Old Lyme, Connecticut
Sweat shallots in 2 tablespoons butter just till tender. Add 6 tablespoons butter and rest of ingredients, cover, and steam until scallops are cooked, stirring occasionally. (Scallops do not take long to cook, so watch them closely.) Remove from heat, stir in remaining 1 tablespoon butter, and serve.