Bay scallops with lemon & dill
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted Oleo (1/4 Stick) |
| 1½ | pounds | Bay Scallop |
| ⅔ | cup | Dry Vermouth |
| 1 | tablespoon | Lemon Juice |
| ½ | teaspoon | Finely Grated Lemon Peel |
| ¼ | cup | Chopped Fresh Dill OR |
| ½ | teaspoon | Dried Dillweed |
| ¼ | teaspoon | Freshly Ground Pepper |
Directions
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.
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