Bay Scallops with Lemon and Dill

• 2 tablespoons margarine unsalted
• 1 1/2 pounds bay scallops
• 23 cup vermouth dry
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest finely grated
• 1/4 cup dill weed chopped fresh, or 1/2 ts dried
• 1/4 teaspoon black pepper freshly ground

1. Coat heavy large skillet generously with nonstick Vegetable spray.
2. Add oleo and melt over medium heat.
3. Add scallops and stir until almost opaque, about 2 min.
4. Transfer to a bowl using a slotted spoon.
5. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze, about 5 min.
6. Add any juices exuded by the scallops and boil until reduced to glaze.
7. Return scallops to skillet and stir until coated with sauce.
8. Mix in dill and pepper.
9. Serve immediately.

margarine, bay scallops, vermouth dry, lemon juice, lemon zest, dill, black pepper

Taken from recipeland.com/recipe/v/bay-scallops-lemon-dill-4385 (may not work)