Ingredients
2 small red potatoes, sliced 1/4 inch thick2 tablespoons olive oil, divided1/4 pound bay scallops1 garlic clove, minced1 tablespoon lemon juice1 tablespoon minced fresh parsley1/8 teaspoon saltDash pepperLemon slice or wedge, optional
Preparation
In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque.
Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.
