Scallops Sauté

• vegetable cooking spray
• 2 Tbsp. lo-cal margarine
• 1 lb. fresh sugar snap peas
• 2 1/2 c. diagonally sliced celery
• 1 lb. fresh sea scallops
• 1/4 c. Chablis or dry white wine
• 3 Tbsp. lemon juice
• 1/2 tsp. dried whole dill weed
• 1/2 tsp. freshly ground pepper
• 2 Tbsp. chopped fresh parsley

1. Coat a large nonstick skillet with cooking oil or spray. Place over medium heat until margarine melts.
2. Add peas and celery; saut 3 to 4 minutes or until crisp-tender.
3. Remove vegetables from skillet using a slotted spoon; set aside. Add scallops and next 4 ingredients to skillet.
4. Bring to a boil. Cover, reduce heat and simmer 5 to 6 minutes or until scallops are opaque.
5. Add vegetables and cook until heated.
6. Sprinkle with chopped parsley.

vegetable cooking spray, margarine, fresh sugar snap peas, celery, chablis, lemon juice, dill weed, freshly ground pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9539 (may not work)