Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unsalted oleo -- (1/4 stick)
   1 1/2  pounds        bay scallop
     2/3  cup           dry vermouth
   1      tablespoon    lemon juice
     1/2  teaspoon      finely grated lemon peel
     1/4  cup           chopped fresh dill or
     1/2  teaspoon      dried dillweed
     1/4  teaspoon      freshly ground pepper

Preparation:

Coat heavy large skillet generously with nonstick vegetable spray. Add oleo and melt over medium heat. Add scallops and stir until almost opaque, about 2 minutes Transfer to a bowl using a slotted spoon. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze, about 5 minutes Add any juices exuded by the scallops and boil until reduced to glaze. Return scallops to skillet and stir until coated with sauce. Mix in dill and pepper. Serve immediately.