LEMON-SAUCED SCALLOPS

By t1bishop

Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon ground white pepper
• 1 1/2 pounds fresh bay scallops
• 3 egg whites, lightly beaten
• Vegetable cooking spray
• 1 tablespoon plus 1 teaspoon
• reduced-calorie margarine, divided
• 3/4 cup Chablis or other dry white wine
• 1/2 cup sliced green onions
• 1/4 cup lemon juice
• 1/4 teaspoon salt

Details

Servings 6

Preparation

Step 1

Combine flour and white pepper
in a small shallow dish; stir well. Dredge scallops in flour mixture. Dip
scallops in egg white; dredge in flour
mixture again. Coat a large nonstick skillet with cooking spray; add 2 teaspoons margarine. Place over medium-high heat until margarine melts. Add half of scallops; cook 6 to 8 minutes or until scallops are lightly browned, turning to brown all sides. Remove scallops from skillet; set aside, and keep warm. Repeat procedure with remaining 2 teaspoons margarine and scallops. Wipe drippings from skillet with a paper towel.
Add wine and remaining ingredients
to skillet; cook 3 minutes or until
mixture reduces to 1/4 cup. Arrange
scallops on a large serving platter;
spoon sauce evenly over scallops