Garlicky Lemon Scallops

1 T. olive oil

1/ ¼ pounds sea scallops, dried with paper towels

2 T. whole wheat flour

¼ teaspoon salt

4 – 6 garlic cloves, minced

1 scallion or ¼ small yellow onion, finely chopped

Pinch of ground sage

Juice of one lemon ( 2 – 3 T.)

2 T. chopped fresh 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.  Sauté until scallops are just opaque, 3 – 4 minutes. Stir in lemon juice and parsley; remove from heat and serve at once.

Serve over brown rice.

Makes 4 Servings

Nutrition Info Per Serving (not including rice):