1. Sprinkle scallops with salt and pepper. Heat
1.5 teaspoons of oil in a 10 inch cast iron or heavy frypan over medium high heat until
very hot, about 3 minutes.
2. Add half of scallops, cook 2 minutes on each side or until browned. Remove scallops
from pan, keep warm. Repeat for other half of scallops. Remove all scallops from pan.
3. Stir in port/ wine and lemon juice, scraping pan to loosen browned bits. Add scallops,
3 tablespoons parsley, garlic and saute for 30 seconds over high heat.
4. Serve scallops over rice, sprinkle with 1 tablespoon fresh parley.