Seafood recipes |
Bay Scallops With Lemon & Dill |
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| 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 |
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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. |
