Lemon Garlic Bay Scallops

Total Time: 15 min Prep Time: 10 min Cook Time: 5 min

Ingredients:

• 400g bay scallops (abt 14 oz)*
• 2 tbsp olive oil
• Mrs. Dash Lemon pepper, no salt added
• 4 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp fresh lemon juice (1 medium lemon)
• Zest of one lemon
• 1/4 cup white wine (or low sodium chicken broth)
• 1/4 cup chopped parsley (2 tsp dried)
• Pepper to taste (optional)
• pinch of red pepper flakes (optional)
• Parmesan cheese (optional)

Directions:

1. Place the oil in a large skillet, swirl to coat the bottom and place the pan over medium high heat. When the skillet is hot, add the scallops in a single layer to the pan, sprinkle with a bit of lemon pepper. Cook for one minute undisturbed to get the bottom of the scallops browned.

2. Turn the scallops over and add the minced garlic to the pan. Cook for a minute or two or until the other side has browned. Remove the scallops to a plate and keep warm.

3. Add the unsalted butter, fresh lemon juice, zest and white wine to the pan. Reduce the heat to simmer and cook for 2-3 minutes while stirring to pick up any bits from the bottom of the skillet.

4. Add in the parsley and stir. Place the scallops back into the skillet for a minute or two to reheat.

5. Serve immediately over prepared noodles, pasta or zoodles. (nutritional values will need to be added)

6. Sprinkle with red pepper flakes, more pepper and Parmesan cheese, if desired.  Sprinkle with any remaining lemon zest.

Makes 4 servings, each serving has 180 calories, 203mg sodium, 4.9g carbohydrates.

*the scallops that were used had 200 calories, 200mg sodium and 8g carbohydrates in the whole 400 grams…..shrimp or cubes of chicken breast could also be substituted

Inspiration for this recipe found at downshiftology.com, rewritten and adapted for low sodium.