Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted Oleo (1/4 Stick) 1/2 ts Finely Grated Lemon Peel
1 1/2 lb Bay Scallop 1/4 c Chopped Fresh Dill OR
2/3 c Dry Vermouth 1/2 ts Dried Dillweed
1 tb Lemon Juice 1/4 ts Freshly Ground Pepper

Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray.
Add Oleo and Melt Over Medium Heat. Add Scallops and Stir Until
Almostopaque, About 2 Min. 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 Min. 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.

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