Scallops

Tonight’s meal comes from the Flat Belly Diet Meal Cookbook. The sauce could not be divided in half, but I cut the scallops in half. Jim did not think there was enough food. I should have known better. With the meal I made the rice with flax seed again from Costco. We had a romaine lettuce salad with radishes and tomatoes. Jim dumped too much Paul Newman Raspberry vinaigrette on the salad. Max did not complain.
Scallops with Lemon-Parsley Sauce, serves 4, 282 calories
Ingredients:
¼ C chopped fresh parsley
2T freshly squeezed lemon juice
1 clove garlic
½ t salt, divided
¼ t pepper, divided
¼ C EVOO
1 ½ # sea scallops, tough muscle removed.
Directions:
1. Combine the parsley, lemon juice, garlic, ¼ t salt and 1/8 t pepper in a mini blender. Put on the lid and pour the EVOO slowly through the top. Blend until thoroughly incorporated.
2. Coat a grill pan with cooking spray and heat over medium high heat to 450 degrees if you have a surface thermometer. Pat the scallops dry with paper towel and sprinkle with the remaining salt and pepper. Add to the pan and grill about 2-3 minutes per side. The scallops will be opaque, but do not overcook.
3. Divide among 4 plates and spoon the reserved sauce over each serving.