Weight Watchers 5 Points
- 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)
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.