2 tsp. olive oil
1 1/2 lb. sea scallops
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. butter
3 T. minced shallots
1/2 tsp. bottled minced garlic
1/4 C. dry white wine
1 T. fresh lemon juice
2 T. finely chopped fresh parsley
Lemon wedges (optional)

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm. Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.

Yield: 4 servings
Serving size: 1/2 C.

Calories: 204
Fat: 5.4g
Fiber: 0.2g