Scallops with Garlic and Dill  

Servings: 1

6 oz. Bay scallops
1/4 Cup Low-salt chicken broth
1 tsp. Olive oil

1/4 Cup Dry white wine
1 Tbs. Fresh dill OR 1/2 tsp. dried dill
2 cloves Garlic, minced

Rinse scallops and pat dry. Heat 1 Tbs. chicken broth in a nonstick frying pan. Add scallops and cook briefly over medium-low heat until scallops turn pink. Remove scallops from pan. Add oil to pan, heat. Add garlic and cook 30 seconds until brown. Add wine and remaining broth. Boil until liquid is reduced by half. Return scallops topan, add dill. Stir and cook 2-3 minutes longer.