Mussels, little neck clams or calamari if Taylor Bays are not available
1 T. olive oil
2 cloves garlic, minced
1 dozen scallops in shells
1 cup dry white wine
Salt and freshly ground black pepper to taste
1 t. butter
1. Sauté garlic in oil until it becomes translucent. This takes about 2
minutes. Add scallops, toss to cover with the garlic oil.
2. Add wine and seasonings, cover and cook until shells open. Adjust seasonings.
3. Remove scallops to bowl. Swirl in butter to thicken sauce. Pour over scallops
Serving Size: 1
Carbs: 4 grams
Fat: 4 grams
Protein: 18 grams
* Provided for information use only