Bitsy's Kitchen. Seared Scallops

Seared Scallops
1 tsp. canola oil 1 lb. sea scallops, rinsed and patted dry; if large, cut in half across the grain to about 1/2 inch thickness	salt and pepper to taste 1 Tbsp. lemon juice or lime juice

In a large, nonstick skillet, heat oil over moderately high heat. Lightly season scallops and sear in hot oil, about 2 minutes on each side until lightly browned and slightly firm to the touch. Remove scallops to serving plate; drizzle with lemon juice; keep warm. Serves 8 (this allows 2 oz. or about four smaller scallops per serving)

Per serving: CAL: 55 Protein: 10 gr. Fat: 1.0 gr. Carbohydrate: 2 gr.
Percent of Calories from ...Protein: 72% ...Fat: 17% Carbohydrate: 11%