Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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