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