Title: Bay Scallops with Lemon & Dill
Categories: Seafood
Yield: 4 Servings
| 2 | tb | Unsalted Oleo (1/4 Stick) |
| 1 1/2 | lb | Bay Scallop |
| 2/3 | c | Dry Vermouth |
| 1 | tb | Lemon Juice |
| 1/2 | ts | Finely Grated Lemon Peel |
| 1/4 | c | Chopped Fresh Dill OR |
| 1/2 | ts | Dried Dillweed |
| 1/4 | ts | 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.