Garlicky Lemon Scallops
1 T. olive oil
1-1/4 pounds sea scallops, dried with paper towels*
2 T. all-purpose flour
1/4 t. salt
4-6 garlic cloves, minced
1 scallion or large shallot, finely chopped
pinch of ground sage
juice of one lemon (2-3 Tablespoons)
2 T. chopped parsley
In large non-stick skillet, heat the oil. In medium bowl, toss scallops with flour and salt. Transfer scallops to skillet; add garlic, scallions and sage. Saute until scallops are just opaque, 3-4 minutes. Stir in lemon juice and parsley; remove from heat and serve at once.
Makes 4 servings
*Be sure to pat scallops dry before you mix them with flour and salt. That way they won’t soak up too much flour.
Per serving: 187 calories, 5 g. fat, 1 g. fiber
4 WW points