Bay scallops with lemon and 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.

Posted to recipelu-digest Volume 01 Number 367 by RecipeLu <recipelu@...> on Dec 13, 1997

Similar recipes