- 1/2 cup dry white wine
- 1 cup fresh flat-leaf parsley, chopped
- 2 scallions (light and green parts), thinly sliced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons unsalted butter, chilled
- Bring the wine to a boil in a large skillet or saucepan over medium-high heat. Add the parsley, scallions, salt, and pepper. Remove from heat. Add the butter to the skillet and swirl until melted. Pour or spoon the sauce over cooked meat or fish.