Scallops Provencale

Directions

1. 1
   If using sea scallops, cut into 1 1/2 inch pieces, pat dry. Mix flour, salt and pepper; coat scallops with flour mixture. Heat oil in 10-inch skillet.
2. 2
   Cook scallops in oil 4 to 5 minutes, turning carefully until light brown.
3. 3
   Remove to serving plate. Cook garlic in margarine in 1-quart saucepan over low heat for about 2 minutes; stir frequently until brown.
4. 4
   Pour over scallops. Sprinkle with parsley.
5. 5
   Serve with lemon wedges.
6. 6
   Makes 3 servings.