Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh Sea Scallops
1 tb Margarine
1/2 lb Fresh Snow Peas
2 Stalks Celery, Diagonally
Sliced
2 tb Chablis OR Dry White Wine
1 tb + 1 1/2 t. Lemon Juice
3/4 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
1 ts Chopped Fresh Parlsey

Rinse Scallops in Cold Water; Drain Set Aside. Coat A Large Skillet
With Cooking Spray; Add Mrgarine Place Over Medium-High Heat Until
Margarine Melts. Add Snow Peas Celery; Saute 1 Minute OR Until
Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon;
Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed Pepper To
Skillet. Bring Mixture To A Boil. Cover; Reduce Heat Simmer 5 To 6
Min. OR Until Scallops Are Done. Add Reserved Vegetables Cook Just
Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley Serve
With Slotted Spoon.
Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,
Bread Sticks. Fat 3.3 Chol. 40.

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