• 4servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted oleo - (1/4 stick)

  2. 1 1/2 lbs 681g / 24oz Bay scallop

  3. 2/3 cup 157ml Dry vermouth

  4. 1 tablespoon 15ml Lemon juice

  5. 1/2 teaspoon 2 1/2ml Finely grated lemon peel

  6. 1/4 cup 36g / 1 1/3oz Chopped fresh dill or 1/2 teaspoon 2 1/2ml Dried dillweed

  7. 1/4 teaspoon 1 1/3ml Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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 minutes 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 minutes 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.

  2. Serve immediately.


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