Bay Scallops with Lemon and Dill

20 minutes Prep: 10 minutes Cook: 10 minutes

194 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	margarine, non-fat	unsalted
1 1/2	pounds	bay scallops
2/3	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

Directions

Coat heavy large skillet generously with nonstick Vegetable spray. Add oleo and melt over medium heat. Add scallops and stir until almost opaque, about 2 min.

Transfer to a bowl using a slotted spoon. Add vermouth, lemon juice and lemon peel to skillet and 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.

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Nutrition Facts

Serving Size 181g

Amount per Serving

Calories 194 12% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 90mg	30%
Sodium 492mg	20%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 40.0g	79%