Ingredients
Array
(
[0] => Array
(
[713a6bf7-46e3-3e54-e157-79237ff32c20] => Array
(
[title] => fennel, oleoresin
[ingredientid] => 14756
[ingredientuuid] => 713a6bf7-46e3-3e54-e157-79237ff32c20
[quantity] => 2.00
[measure] => tablespoon
[title_custom] => Unsalted Oleo
[componentid] => 0
[method] =>
)
[88ddd666-48c9-ee14-bd66-7abf4a27c032] => Array
(
[title] => scallops, mixed species, raw, lrg
[ingredientid] => 28813
[ingredientuuid] => 88ddd666-48c9-ee14-bd66-7abf4a27c032
[quantity] => 1.50
[measure] => pound
[title_custom] => Bay Scallop
[componentid] => 0
[method] =>
)
[ef6d3be0-9d7b-e804-0527-ed2968f9d5a9] => Array
(
[title] => mixed drink, sweet vermouth
[ingredientid] => 21686
[ingredientuuid] => ef6d3be0-9d7b-e804-0527-ed2968f9d5a9
[quantity] => 0.75
[measure] => cup
[title_custom] => Dry Vermouth
[componentid] => 0
[method] =>
)
[9bec235a-df0a-1ff4-29b9-496aa6f5fb54] => Array
(
[title] => lemon juice, raw
[ingredientid] => 20493
[ingredientuuid] => 9bec235a-df0a-1ff4-29b9-496aa6f5fb54
[quantity] => 1.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
(
[title] => lemon peel, fresh
[ingredientid] => 20495
[ingredientuuid] => ff24f7f1-322f-5a94-6907-c49902c22fdb
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => Finely Grated Lemon Peel
[componentid] => 0
[method] =>
)
[fe1b9753-ad25-5574-95ac-334e50853cf8] => Array
(
[title] => dill weed, dried
[ingredientid] => 11491
[ingredientuuid] => fe1b9753-ad25-5574-95ac-334e50853cf8
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => Dried Dillweed
[componentid] => 0
[method] =>
)
)
)
-
2 tbsp Unsalted Oleo
-
1 1/2 pound Bay Scallop
-
3/4 cup Dry Vermouth
-
1 tbsp lemon juice, raw
-
1/2 tsp Finely Grated Lemon Peel
-
1/2 tsp Dried Dillweed
Recipe Method
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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