Date added: November 28, 2007
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
| Per serving | % Daily Value* |
| Calories 1,525 | 76% |
| Fat 147g | 226% |
| Cholesterol 56mg | 19% |
| Sodium 308mg | 13% |
| Carbohydrates 9g | 76% |
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