2 lb Scallops
Flour
2 tb Almond oil
1 c  Dry white wine
1 c  Whipping cream
1/4 c  Unsalted butter; softened
3    Limes (juice only)
Salt, pepper
Lime slices

Dust scallops lightly with flour and shake off any excess. Heat oil in
large skillet. Add scallops and brown lightly (center should be slightly
translucent). Remove scallops from pan and keep warm. Pour off excess oil
from skillet and add wine. Reduce wine until syrupy. Stir in cream and
reduce until cream has thickened slightly. Turn heat to low and whisk in
butter and lime juice. Season to taste with salt and pepper. Pour over
scallops and garnish with lime slices.