Halve the lemons. Squeeze juice from pulp to measure 1/2 cup. Remove all pulp. Remove a thin slice from bottom of each lemon shell to make shell stand level. Set shells aside
In heavy enamel or stainless pan, blend 1/4 cup lemon juice and wine. Add scallops and simmer covered for 5 minute or til tender. Drains scallops well. Discard liquid.
In same pan, melt butter. Add remaining 1/4 cup lemon juice and garlic. Heat gently to blend flavors Remove from heat, add scallops and toss carefully. Fill lemon shells with scallops and lemon butter sauce. Place under broiler for 2 minutes to brown edges of scallops. Remove form broiler and sprinkle with minced parsley. Serve at once. Serves 6