Bay Scallops with Lemon & Dill
Ingredients
- 1 ½ pounds Bay Scallops
- 2 tbsp unsalted margarine
- ⅔ cup dry vermouth
- 1 tbsp lemon juice
- ½ tsp finely grated lemon peel
- ¼ cup chopped fresh dill (or ½ tsp dried)
- ¼ tsp freshly ground black pepper
Instructions
- Melt margarine in large skillet.
- Add scallops and cook until opaque, stirring frequently. Transfer scallops from skillet.
- Add vermouth, lemon juice, and lemon peel to pan. Boil until reduced to a thick glaze.
- Return scallops to pan and stir until coated with glaze.
- Mix in dill and black pepper.
- Serve immediately.