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

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