A bottle of Chablis Grand Régnard...
... and a few scallops gently pan fried in clarified butter (1min. on each side, depending of the size), a few drops of Chablis, a hint of garlic puree, a small piece of cold butter, a squeeze of lemon and a bit of parsley. If you want to impress your guests with flashy and yet dead easy recipe, it has to be this one. Takes 5min. to do it, no more. (the wine can be found only @ Alko online shop, but always has a limited availability - the (fresh) scallops come from K-Citymarket Sello. This supermarket has a very good fish stall).
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