Serves:

Ingredients:

2 tb Unsalted Oleo (1/4 Stick)
1 1/2 lb Bay Scallop
3/4 c Dry Vermouth
1 tb Lemon Juice
1/2 ts Finely Grated Lemon Peel
1/4 c Chopped Fresh Dill OR
1/2 ts Dried Dillweed
1/4 ts Freshly Ground Pepper

Method:

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.