Port Wine Scallops with Herbs

Scallops are the ultimate fast food. They cook to perfection in few minutes. I serve this with whole wheat couscous. Start your couscous first because scallops cook quick.

• 1/2 pound of sea scallops per person
• 1/4 tsp black pepper
• 1/4 tsp salt
• olive oil
• 2/3 cup tawny  port or other sweet red wine
• 2 tbs fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 2 garlic gloves pressed
• cooked couscous or rice

Dry the scallops with paper towels. Sprinkle with salt and pepper. Heat olive oil in a heavy skillet over high heat. Add the scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Lower the heat to low.  Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 1/2 of the parsley, and garlic; sauté 30 seconds over high heat. Serve over couscous or rice. Sprinkle the remaining parsley over the scallops.