Seafood and wine

These past few months of indulging in glorious chocolate cake, pie, chili, breads, cheeses, beer and other highly caloric indulgences have resulted in a thicker waistline.
So, it's Scallops tonight. There is the need and desire to lose some of the weight I've put on these past few months which resulted in a shift in menu plans. Seafood is a great way to take in fewer calories but still have an enjoyable meal. Alas, where you save on calories you spend in dollars. Why is seafood so expensive when we live in Florida?
We couldn't get sea scallops which are much nicer in texture and taste. Our favorite seafood shop, Southern Seafood, had only three lonely fat sea scallops. But, in a pinch, the bay scallops work and they are less than half the price per pound.
Besides the difference in taste, they are smaller and if you dust with too much flour they tend to be mushy.

Saute several cloves of garlic in olive oil. Rinse the scallops and dry best you can, blotting with a paper towel. Dust delicately with flour, give it a good shake so it doesn't lump up. Toss the scallops around in the hot frying pan with garlic. Squirt in some lemon and sprinkle with dill. This can be on the table in about 10 minutes. Serve over any hot pasta. Last night we used fettucine.
A Spanish Albarino wine such as Nora is a wonderful combination. Could not get the Nora but Doug picked a nice Albarino that went pretty well.