Scallops in Lemon Wine Sauce
Serve with Rice Pilaf & Asparagus

Serves 4

1 large lemon
1 1/2 pounds large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon minced fresh basil

Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Pour over scallops.

Serve with a rice pilaf and asparagus.

Per Serving: 215 Calories; 4g Fat (20.5% calories from fat); 2g Saturated Fat; 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat.


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