Bay Scallops With Lemon and Dill

Course : Seafoods
Serves: 4
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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 / 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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