Bay Scallops with Lemon and Dill

Ready in 1 hour

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2 tb Unsalted Oleo; (1/4 Stick)
1/4 ts Black Pepper; freshly ground
1 1/2 lb Bay Scallop
1/4 c Chopped Fresh Dill OR
1 tb Lemon juice
1/2 ts Dried Dillweed
1/2 ts Finely Grated Lemon Peel
2/3 c Dry vermouth

Original recipe makes 4 Servings



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 on Dec 13, 1997

Calories Per Serving: 126 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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