Lemon Shallot Scallops

prep time:: 0 min

Serving size: 0

Monica Fry

ingredients

2 tsp olive oil
1 1/2 lbs sea scallop
1/2 tsp salt
1/4 tsp black pepper
2 tsp butter
3 tbsp minced shallot
1/2 tsp minced garlic
1/4 C dry white wine
1 tbsp lemon juice
2 tbsp fresh parsley
4 wedges lemon -- optional

directions

Cook shallots in a tiny bit of olive oil (about 2 mins on each side)

Remove from heat and keep warm

Melt butter in pan

Add shallots and garlic saute for 30 seconds

Add wine and lemon juice, cook for 30 seconds

Return scallops to pan; toss to coat

Remove from heat and sprinkle with parsley

Garnish with Lemon wedges

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Per Serving (excluding unknown items): 865 Calories; 22g Fat (23.1% calories from fat); 118g Protein; 49g Carbohydrate; 3g Dietary Fiber; 245mg Cholesterol; 2259mg Sodium. Exchanges: 1/2 Grain(Starch); 16 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 1/2 Fat.

Source: Monica Fry