Scallops Provencal

By á-5781

Weight Watchers 5 Points

Ingredients

• 1 lb uncooked scallops, wash and dried
• 1/4 tsp salt
• 1/4 tsp pepper, freshly ground
• 1 1/2 T olive oil
• 1/4 C uncooked shallots
• 2 cloves medium garlic cloves, minced (or to taste)
• 1/2 C white wine
• 3 T fresh parsley, fresh, minced (or to taste)

Preparation

Step 1

Season scallops with salt and pepper
Place a large skillet over medium high heat; add oil. When oil shimmers, add scallops to pan, flat side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium.

Add shallots and garlic to skillet; cook, stirring frequently, until shallots are lightly browned, about 2 minutes (be careful not to burn garlic)
Add wine; stir and cook until liquid starts to reduce, about 1 to 2 minutes
Sprinkle with parsley, serve

Yields about 4 oz scallops per serving.