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Bay Scallops with Lemon & Dill
Date added: November 28, 2007
- Servings: 4 change
- Calories per serving: 1,525
- Prep time: 20
- Cook time: 15
Ingredients
- 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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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,525 | 76% |
| Fat 147g | 226% |
| Cholesterol 56mg | 19% |
| Sodium 308mg | 13% |
| Carbohydrates 9g | 76% |
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