Lemon-Sauced Scallops

• 3/4 cup all-purpose flour
• 1/4 teaspoon ground white pepper
• 1 1/2 pounds fresh bay scallops
• 3 large egg whites, lightly beaten
• Cooking spray
• 1 tablespoon plus 1 teaspoon reduced-calorie margarine, divided
• 2/3 cup dry white wine or low-sodium chicken broth
• 1/2 cup sliced green onions
• 1/4 cup lemon juice
• 1/8 teaspoon salt

1. Combine flour and pepper in a shallow dish. Dip scallops in flour mixture; dip in egg white, and dip in flour mixture again.
2. Coat a nonstick skillet with cooking spray; add 2 teaspoons margarine. Place over medium-high heat until margarine melts. Add half of scallops; cook 6 minutes or until scallops are lightly browned, turning to brown all sides. Remove scallops from pan; set aside, and keep warm. Repeat with remaining margarine and scallops. Add wine and remaining 3 ingredients to pan; cook 3 minutes or until mixture reduces to 1/3 cup.
3. To serve, arrange scallops on a serving platter; top with sauce.

flour, ground white pepper, bay scallops, egg whites, cooking spray, margarine, white wine, green onions, lemon juice, salt

Taken from www.myrecipes.com/recipe/lemon-sauced-scallops (may not work)