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