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
Melt Over Medium Heat. Add Scallops Stir Until Almostopaque, About 2
Min. Transfer To A Bowl Using A Slotted Spoon.
Add Vermouth, Lemon Juice Lemon Peel To Skillet Boil Until Reduced To
A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops Boil
Until Reduced To Glaze. Return Scallops To Skillet Stir Until Coated
With Sauce. Mix in Dill Pepper. Serve Immediately.

Browse by categories