Bay Scallops with Lemon and Dill
99
99
Ingredients
| 2 | tablespoons |
margarine
unsalted |
|
| 1 ½ | pounds |
bay scallops
|
|
| ⅔ | cup |
vermouth
dry |
* |
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
finely grated |
|
| ¼ | cup |
dill weed
chopped fresh, or 1/2 ts dried |
* |
| ¼ | 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.
Nutrition Facts
Serving Size 181g (6.4 oz)Amount per Serving
Calories 19412% of calories from fat
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 90mg
30%
Sodium 492mg
20%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
79g
Vitamin A 8%
•
Vitamin C 3%
Calcium 20%
•
Iron 29%
* based on a 2,000 calorie diet
How is this calculated?
