3 T. reduced-fat mayonnaise
1 1/2 T. chili sauce
1/2 lb. sea scallops
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 T. Italian-seasoned breadcrumbs
2 tsp. olive oil

Stir together mayonnaise and chili sauce in a small bowl. Set aside. Pat scallops dry. Combine scallops and next 3 ingredients in a zip-top plastic bag; seal and shake to coat. Heat olive oil in a nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side. Serve immediately with chili mayonnaise.

Yield: 2 servings
Serving size: about 7 scallops and 2 T. chili mayonnaise

Calories: 245
Fat: 13.1g
Fiber: .2g