Swimming Scallops Mariniere

Ingredients:

4 quarts swimming scallops (fresh or IQF)
2 cloves garlic, minced
1 onion, chopped
6 tbsp chopped fresh parsley
1 bay leaf
1/4 tsp dried thyme
2 cups white wine
3 tbsp butter, divided

Directions:

Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add fresh or frozen scallops, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove scallops from sauce, and place in bowls.

Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over scallops.