1 tablespoon butter
4 thin slices lemon
1 large garlic clove, peeled and halved lengthwise
8 to 10 ounces bay scallops or sea scallops, rinsed and patted dry, tough connective tissue removed
1/8 teaspoon kosher salt
freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 lemon wedges
Place the butter, lemon slices and garlic in the insert of the slow cooker. Set on high, cover and heat until the butter is hot, about 30 minutes. Add the scallops and sprinkle with the salt. Stir to coat them with the butter and seasonings, cover and cook on high for 30 to 40 minutes or until the scallops are thoroughly hot and opaque in the center. To serve, press the lemon slices with the back of a spoon to release their juices and then discard them. Sprinkle the scallops and their cooking liquid with freshly ground black pepper to taste. Use a slotted spoon to transfer the scallops to 2 serving plates. Drizzle each serving with some of the cooking liquid, sprinkle with chopped parsley and serve with fresh lemon wedges. 2 servings.
Per serving: 176 calories; 9.5 g fat (4 g saturated fat; 49 percent calories from fat); 5 g carbohydrates; 50 mg cholesterol; 628 mg sodium; 18 g protein; trace fiber
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