| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh Sea Scallops |
| 1 | tb | Margarine |
| 1/2 | lb | Fresh Snow Peas |
| 2 | Stalks Celery, Diagonally | |
| Sliced | ||
| 2 | tb | Chablis OR Dry White Wine |
| 1 | tb | + 1 1/2 t. Lemon Juice |
| 3/4 | ts | Dried Dillweed |
| 1/4 | ts | Freshly Ground Pepper |
| 1 | ts | Chopped Fresh Parlsey |
INSTRUCTIONS
Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40.
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