Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of the margerine and the garlic; cook and stir until margerine is melted. Add the scallops. Cook, stirring frequently, for 2-3 minutes or until scallops turn opaque. Remove from skillet and transfer to serving platter. Add remaining 1 tablespoon butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; sprinkle with chives and salt.
You can substitute 1.5 lbs shrimp for the scallops.
Nutritional facts per serving: 183 calories, 8g fat, 4g saturated fat, 189mg cholesterol, 303mg sodium, 2g carbohydrate, 0g fiber, 23g protein.
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 37mg||11 %|
|Sodium 181mg||6 %|
|Potassium 375.1mg||10 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.5g|
|Protein 19g||27 %|
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Calories per serving: 155
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