Sauteed Scallops serves 4

Sauteed Scallops

Simple is best with seafood and this recipe fits that perfectly. To keep the decadent, creamy texture of scallops, they need to be slightly undercooked so they don't become rubbery in texture.

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16 large sea scallops (about 1 1/2 pounds)
salt and pepper to taste (optional)
1-1/2 tablespoons olive oil
1 tablespoons butter
2 garlic cloves, minced

1. Make sure scallops are dry.
2. Sprinkle salt and pepper to taste.
3. Heat oil in a large nonstick skillet over medium-high heat until it is hot. 
4. Add scallops a few at a time, saute 2-1/2 minutes per side or until browned. Set aside, and keep warm. 
5. Repeat until all scallops are done.
6. Wipe pan clean with a paper towel. Reduce heat to medium, melt butter in pan.
7. Stir in garlic, cook about 1 minute. Return scallops to pan and toss to coat.

•  If you add too many scallops to the pan at once, the pan will lose heat and its ability to brown the scallops properly.
  

Calories 178, Fat 9g, Cholesterol 47mg, Sodium 214mg 
Carbohydrates 3.3g, Fiber 0, Sugars 0, Protein 20.3g