Title: Scallops Saute
Categories: Seafood
Yield: 4 Servings
| 1 | lb | Fresh Sea Scallops |
| 1 | tb | Margarine |
| 1/2 | lb | Fresh Snow Peas |
| 2 | | Stalks Celery, Diagonally |
| | | Sliced |
| 2 | tb | Chablis OR Dry White Wine |
| 1 | tb | + 1 1/2 t. Lemon Juice |
| 3/4 | ts | Dried Dillweed |
| 1/4 | ts | Freshly Ground Pepper |
| 1 | ts | Chopped Fresh Parlsey |
Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With
Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine
Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender.
Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add
Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To
A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are
Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated.
Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon.
Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread
Sticks. Fat 3.3 Chol. 40.