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.