Seared Sea Scallops in Wine Sauce
Serve with a green salad.

Servings: 4

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1 1/2 pounds sea scallops
• 2 teaspoons olive oil
• 1/2 cup dry white wine
• 1 tablespoon balsamic vinegar
• Fresh parsley sprigs (optional)

Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.

Per Serving: 192 Calories; 4g Fat (17.3% calories from fat); trace Saturated Fat; 29g Protein; 9g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 541mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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