1 lb. Sea Scallops (about 12), sliced in half horizontally

8 cloves of garlic, minced

¾ C. White Wine

¼ C. fresh Parsley

 

In nonstick skillet large enough to hold all scallops in 1 layer, heat cooking spray until hot but not smoking. Add scallops, sprinkle with garlic, and brown well on one side, 2-3 minutes.  Turn scallops and brown well on the other side (garlic will get brown and crunchy).  Remove scallops from pan and keep warm.  De-glaze pan with white wine, scraping up any brown bits and garlic.  Add parsley and simmer uncovered for five minutes. Serve scallop halves with sauce.  From: Eating Well After Weight Loss Surgery.

 

Yield: 4 servings

Calories: 140

Fat: 1g

Fiber: 0g