Bay Scallops with Lemon & Dill
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
unsalted |
|
| 680.4 | g |
bay scallops
|
|
| 158 | ml |
vermouth
dry |
* |
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
finely grated |
|
| 59 | ml |
dill weed
chopped fresh, or 1/2 ts dried |
*
|
| 1.3 | ml |
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.
