Preparation / Directions:
Rinse scallops in cold water; drain and set aside. Coat a large skillet with cooking spray.
Add margarine and place over medium-high heat until margarine melts. Add snow peas and celery; sauté 1 minute or until crisp tender. Remove vegetables from skillet.
Using a slotted spoon; set aside. Add scallops, wine, lemon juice, dillweed and pepper to skillet. Bring mixture to a boil. Cover; reduce heat and simmer 5 to 6 minutes or until scallops are done.
Add reserved vegetables and cook just until thoroughly heated. Sprinkle with chopped fresh parsley and serve with slotted spoon.
Serve with angel hair pasta with pimiento, spinach-radicchio salad, and bread sticks.
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