Bay Scallops With Lemon & Dill

Bay Scallops With Lemon & Dill | scallop recipe

2 tablespoon unsalted oleo (1/4 stick)
1 1/2 lb bay scallop
2/3 cup dry vermouth
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon peel
1/4 cup chopped fresh dill or
1/2 teaspoon dried dillweed
1/4 teaspoon freshly ground pepper
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add
Oleo& Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About
2 Min. Transfer To A Bowl Using A Slotted Spoon.
Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced
To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops &
Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until
Coated With Sauce. Mix in Dill & Pepper. Serve Immediately.