1 lb. fresh scallops
1/2 C. oil
1/2 tsp. thyme
1/2 C. dry white wine
3 cloves garlic
1/2 C. butter
2 tbsp. fresh parsley, chopped

Dredge scallops in flour. Heat oil in large skillet with butter; add crushed garlic and brown.
As soon as garlic browns, add scallops and saute until lightly colored. Add white wine at last minute and simmer.

Serve immediately.