SCALLOPS SAUTÉ

• 1/2 to 3/4 pound scallops
• 1 1/2 tablespoons butter (0.6 oz.wt. olive oil)
• Small garlic clove, crushed
• 1/4 teaspoon salt
• Freshly ground pepper
• Scant 1/8 teaspoon paprika
• 1/2 tablespoon minced parsley or cilantro
• 1 1/2 tablespoons lemon or lime juice (1/2 jigger, 22 grams)

Wash scallops and dry thoroughly. If sea scallops are used, cut them into thirds or quarters.

In a frying pan (with cover), heat the butter and add the garlic, salt, pepper, paprika, and scallops. Cook quickly over high heat for 2 1/2 minutes.

Add the parsley and lemon juice. Cover pan and continue cooking until done, another 2 1/2 minutes.

Serve over boiled white rice.

Serves 2