1 T. olive oil

1-1/4 pounds sea scallops, dried with paper towels*

2 T. all-purpose flour

1/4 t. salt

4-6 garlic cloves, minced

1 scallion or large shallot, finely chopped

pinch of ground sage

juice of one lemon (2-3 Tablespoons)

2 T. chopped parsley

In large non-stick skillet, heat the oil. In medium bowl, toss scallops with flour and salt. Transfer scallops to skillet; add garlic, scallions and sage. Saute until scallops are just opaque, 3-4 minutes. Stir in lemon juice and parsley; remove from heat and serve at once.

Makes 4 servings

*Be sure to pat scallops dry before you mix them with flour and salt. That way they won't soak up too much flour.

Per serving: 187 calories, 5 g. fat, 1 g. fiber

4 WW points