Lemon-Shallot Scallops

Shallots are more subtle in flavor than onions, but you can substitute the white parts of green onions for shallots. Serve on a bed of mixed greens with a side dish of pasta.

Yield: 4 servings (serving size: 1/2 cup)

Ingredients

• 2  teaspoons  olive oil
• 1 1/2  pounds  sea scallops
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  teaspoons  butter
• 3  tablespoons  minced shallots
• 1/2  teaspoon  bottled minced garlic
• 1/4  cup  dry white wine
• 1  tablespoon  fresh lemon juice
• 2  tablespoons  finely chopped fresh parsley
• Lemon wedges (optional)

Preparation

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.

Nutritional Information

Calories:

204 (24% from fat)

Fat:

5.4g (sat 1.8g,mono 1.7g,poly 0.6g)

Protein:

28.9g

Carbohydrate:

6g

Fiber:

0.2g

Cholesterol:

61mg

Iron:

0.8mg

Sodium:

581mg

Calcium:

49mg