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| RECIPE FOR BAY SCALLOPS WITH LEMON & DILL |
Title: Bay Scallops With Lemon & Dill
Serves: 4
Ingredients:
| 2.00 | tb | Unsalted Oleo (1/4 Stick) | | 1.50 | lb | Bay Scallop | | 0.67 | c | Dry Vermouth | | 1.00 | tb | Lemon Juice | | 0.50 | ts | Finely Grated Lemon Peel | | 0.25 | c | Chopped Fresh Dill OR | | 0.50 | ts | Dried Dillweed | | 0.25 | ts | Freshly Ground Pepper |
Instructions:
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray.
Add Oleo & Melt Over Medium Heat.
Add Scallops & Stir Until Almostopaque, About 2 Min.
Transfer To A Bowl Using A Slotted Spoon.
Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min.
Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze.
Return Scallops To Skillet & Stir Until Coated With Sauce.
Mix in Dill & Pepper.
Serve Immediately.
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