| 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
<recipelu@geocities.com> on Dec 13, 1997
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