Bay Scallops With Lemon and Dill

Recipe Ingredients

2 tablespoons	30ml	Unsalted oleo - (1/4 stick)
1 1/2 lbs	681g / 24oz	Bay scallop
2/3 cup	157ml	Dry vermouth
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Finely grated lemon peel
1/4 cup	36g / 1.3oz	Chopped fresh dill or
1/2 teaspoon	2.5ml	Dried dillweed
1/4 teaspoon	1.3ml	Freshly ground pepper

Recipe Instructions

Coat heavy large skillet generously with nonstick vegetable spray. Add oleo and melt over medium heat. Add scallops and stir until almost opaque, about 2 minutes

Transfer to a bowl using a slotted spoon. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze, about 5 minutes

Add any juices exuded by the scallops and boil until reduced to glaze. Return scallops to skillet and stir until coated with sauce. Mix in dill and pepper.

Serve immediately.

Source:
Cooking Light, May/June 1993, page 90

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