WHEN DINNER’S GOT TO BE QUICK! By Christy Rost   There are times when dinner has just got to be on the table in a hurry. This is often the case when school and extra-curricular activities resume, but for busy folks of all ages, our thoughts are often on a quick meal before we dash out the door for a meeting or a night of fun. So what can we fix quickly, without resorting to the local drive-thru window or a frozen dinner-in-a-box? For a quick dinner-for-one-or-two, it’s hard to beat sautéed sea scallops. Once rather difficult to find in the store, sea scallops are now commonplace in most supermarkets, and they take only 10 minutes to fix! Just preheat a skillet over medium heat, add a little olive oil, and sauté the scallops 4 to 5 minutes until they’re golden brown. Turn them over, and sauté the other side. Transfer them to a plate and voilà! You’ve got dinner! Pour a few tablespoons of white wine into the pan, and stir with a wooden spoon to scrape up the flavorful brown bits, and voilà! You’ve got sauce! Add a salad or steamed vegetable, and you have a tasty complete meal in only 10 minutes. That’s why sautéed sea scallops are a terrific choice for entertaining, especially when you’re short on time. You can spend the day at work and still have the luxury of inviting guests over for a dinner you can be proud of. In no more than thirty minutes, you can set the table, prepare a divine meal, pour the wine, and light the candles. Dinner is ready! Sautéed Sea Scallops Ingredients: 1 tablespoon olive oil 10 sea scallops, rinsed and dried on paper towels  ¼ cup white wine 1 lemon wedge Coarse salt and freshly ground black pepper Preheat a skillet over medium heat, add olive oil, and swirl to coat the pan. Add the scallops to the pan and sauté them 4 to 5 minutes, without stirring, until they are golden brown on the bottom. Turn them over and sauté 3 to 4 minutes more until they are brown and firm to the touch. Transfer the scallops to a platter and keep them warm. Deglaze the pan with the wine, stirring to loosen any brown bits. Add a squeeze of lemon juice and season the sauce with salt and freshly ground pepper. Pour the sauce over the scallops and serve. Recipe serves 2.  Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com