Preparation / Directions:
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.
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