Bay Scallops with Lemon and Dill |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
2 Tbs. Unsalted Oleo (1/4 Stick)
1 1/2 lb. Bay Scallop
2/3 c. Dry Vermouth
1 Tbs. Lemon Juice
1/2 Tsp. Finely Grated Lemon Peel
1/4 c. Chopped Fresh Dill OR 1/2 Tsp. Dried Dill weed
1/4 Tsp. Freshly Ground Pepper
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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