Source: dLife

Tender sea scallops cooked in a light garlic/white wine sauce.

Servings

1 tbsp Margarine, 80% fat, unsalted
3 medium garlic cloves , minced
0.5 cup white wine , dry (or champagne)
1.5 lb small scallops
0.5 tsp salt
0.5 tsp black pepper , freshly ground
1 tbsp fresh basil , chopped (or dill)
1 medium lemons , cut into wedges

1 In a large skillet over medium heat, melt the margarine. Add the garlic and cook until just golden, approximately 2 minutes.
2 Pour in the wine and cook until warm, 1 minute. Add the scallops and cook until opaque throughout, about 3 minutes per side, sprinkling each side with the salt and black pepper during cooking.
3 Transfer to a platter or plates and spoon some of the cooking liquid over the top. Sprinkle with the basil or dill and serve with lemon wedges for squeezing.

This tastes great served over angel hair pasta.