Sauteed Scallops With Rosemary And Lemon

The woman who makes a sweet, beautiful home, filling it with love and prayer and purity, is doing something better than anything else her hands could find to do beneath the skies. A true mother is one of the holiest secrets of home happiness. God sends many beautiful things to this world, many noble gifts; but no blessing is richer than that which He bestows in a mother who has learned love's lessons well, and has realized something of the meaning of her sacred calling.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
		2bl	1	Servings

INGREDIENTS

350	g	Scallops, no roes
2	T	Extra virgin olive oil
1		Clove garlic, peeled and
		sliced
		very finely
3/4	t	Dried rosemary
		Salt and freshly ground
		pepper
1		Good tablespoon lemon juice
5		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Cut the scallops in half horizontally to make 2 thin scallops, like
you get in Vience.  Put the oil and the garlic in a frying pan and cook
the garlic until  golden. Add the rosemary, scallops salt and pepper
and cook over a  high heat until they are cooked, about 2 - 3 minutes.
Add the lemon juice and turn up the heat for a few seconds.  Converted
by MC_Buster.  Per serving: 554 Calories (kcal); 30g Total Fat; (49%
calories from  fat); 59g Protein; 10g Carbohydrate; 116mg Cholesterol;
564mg Sodium  Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0
Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 291.5mg Potassium: 26.2mg Carbohydrates: 1.6g Fiber: <1g Sugar: <1g Protein: <1g