Scallops Provencal

Ingredients:

• 1 lb. scallops, washed and dried
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 tbsp olive oil
• 1/4 cup shallots
• 2 medium garlic cloves, minced
• 1/2 cup white wine
• 3 tbsp parsley

Makes 4 Servings

1. Season scallops with salt and pepper.
2. Place a large skillet over medium-high heat; add oil. When oil shimmers, add the scallops to the pan, falt-side down; cook until just browned on the bottom and you can see moisture appearing on the top of the scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat ot medium.
3. Add shallots and garlic to skillet; cook, stirring frequently, until  shallots are lightly browned, about 2 minutes (be careful not ot burn the garlic). Add wine; stir and cook until liquid starts to reduce, about 1-2 minutes. Sprinkle with parsley; serve.

WW POINTS VALUE: 5 PTS. (4 oz. scallops per serving)

Note: This recipe appears on www.weightwatchers.com. I have really acquired a taste for seafood and I have  always wanted to try scallops. I have also acquired a taste for French food as well. This was such a nice dish with a nice aroma. This dish  is easy to make and can be made any day of the week for dinner in 20 minutes or less and you'll feel like you're in France. You can serve any kind of side dish with rice, pototoes and vegetables served with a glass of white wine.