Bay scallops with lemon & dill

Yield: 4 servings

Measure 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

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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