Ingredients
- 1/4 stick
- 375 gr bay scallop
- 160 gr dry vermouth
- 20 gr dill (chopped fresh)
- 18 gr oleo (unsalted)
- 16 ml lemon juice
- 1 gr lemon peel (finely grated)
- 1 gr dillweed (dried)
- 1 gr pepper (freshly ground)
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.