| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scallops | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Unsalted Oleo; (1/4 Stick) |
| 1 1/2 | lb | Bay Scallop |
| 2/3 | c | Dry Vermouth |
| 1 | tb | Lemon Juice |
| 1/2 | ts | Finely Grated Lemon Peel |
| 1/4 | c | Chopped Fresh Dill OR |
| 1/2 | ts | Dried Dillweed |
| 1/4 | ts | Freshly Ground Pepper |
INSTRUCTIONS
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately. Posted to recipelu-digest Volume 01 Number 367 by RecipeLu <[email protected]> on Dec 13, 1997
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