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 and boil until reduced to glaze. return scallops to skillet and stir until coated with sauce. mix in dill and pepper. Serve immediately.

Yield: 4 servings