In medium saucepan cook shallots in wine until liquid is almost evaporated. Stir in 1/2 cup butter a piece at a time over low heat. Remove from heat. In large skillet saute scallops in remaining 1/4 cup butter. Sprinkle with salt and pepper. With slotted spoon transfer scallops to plate. Heat pan juices over medium heat until reduced to 3 tablespoons. Whisk into butter sauce. Stir in scallops, herbs and lemon juice. Heat through. Makes 4 to 6 servings, about 450 calories each per 4, 270 calories each per 6. fish 19