Lemon-Sauced Scallops

Ingredients

• 1.5 pounds bay scallops fresh
• 0.7 cup chicken broth dry white low-sodium
• 3 large egg whites lightly beaten
• 0.8 cup flour all-purpose
• 0.5 cup green onions sliced
• 0.3 teaspoon ground pepper white
• 0.3 cup juice of lemon 
• 1 tablespoon butter divided reduced-calorie
• 0.1 teaspoon salt 

Equipment

• frying pan

Directions

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.
3. Place over medium-high heat until margarine melts.
4. Add half of scallops; cook 6 minutes or until scallops are lightly browned, turning to brown all sides.
5. Remove scallops from pan; set aside, and keep warm. Repeat with remaining margarine and scallops.
6. Add wine and remaining 3 ingredients to pan; cook 3 minutes or until mixture reduces to 1/3 cup.
7. To serve, arrange scallops on a serving platter; top with sauce.