2 tablespoon unsalted oleo (1/4 stick)
1 1/2 lb bay scallop
2/3 cup dry vermouth
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon peel
1/4 cup chopped fresh dill or
1/2 teaspoon dried dillweed
1/4 teaspoon freshly ground pepper
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.
