Garlicky Lemon Scallops

1 Tbls Olive oil
1 ¼ pounds sea scallops, dried with paper towels (be sure to pat the scallops dry, so they don’t soak up to much flour)
2 Tbls Flour
¼ tsp salt
4-6 garlic cloves, minced
1 scallion or large shallot, finely chopped
Pinch ground sage
Juice of 1 lemon (2-3 Tbls)
2 tablespoons chopped parsley

In a large nonstick skillet, heat the oil. In a medium bowl, toss the scallops with the flour and salt. Transfer the scallops to the skillet; add the garlic, scallion, and sage. Saute until the scallops are just opaque, 3-4 minutes. Stir in the lemon juice and parsley; remove from the heat and serve at once.

From Weight Watchers Cook it Quick! 4 points.

I used oregano in place of the sage, and substituted cilantro for the parsley. Yum!