Bay Scallops with Lime and Cream
INGREDIENTS:
2 tb Unsalted Oleo; (1/4 Stick)
1 1/2 lb Bay Scallop
2/3 c Dry Vermouth
1 tb Lemon Juice
1/2 ts Finely Grated Lemon Peel
1/4 c Chopped Fresh Dill OR
1/2 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
2 tb Unsalted Oleo; (1/4 Stick)
1 1/2 lb Bay Scallop
2/3 c Dry Vermouth
1 tb Lemon Juice
1/2 ts Finely Grated Lemon Peel
1/4 c Chopped Fresh Dill OR
1/2 ts Dried Dillweed
1/4 ts 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