Ingredients
- 2 Tbsp. Unsalted Oleo, (1/4 Stick)
- 1 1/2 lb Bay Scallop
- 2/3 c. Dry Vermouth
- 1 Tbsp. Lemon Juice
- 1/2 tsp Finely Grated Lemon Peel
- 1/4 c. Minced Fresh Dill Or possibly
- 1/2 tsp Dry Dillweed
- 1/4 tsp Freshly Grnd Pepper
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Bay Scallops With Lemon And Dill
Servings: 4
Directions
- Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add in Oleo & Heat Over Medium Heat. Add in Scallops & Stir Till Almostopaque, About 2 Minutes. Transfer To A Bowl Using A Slotted Spoon. Add in Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Till Reduced To A Thick Glaze, About 5 Minutes.
- Add in Any Juices Exuded By The Scallops & Boil Till Reduced To Glaze. Return Scallops To Skillet & Stir Till Coated With Sauce. Fold in Dill & Pepper.
- Serve Immediately.
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