Title: Bay scallops with lemon and dill
 Categories: Scallops
      Yield: 4 Servings
 
      2 tb Unsalted Oleo; (1/4 Stick)
  1 1/2 lb Bay Scallop
    2/3 c  Dry Vermouth
      1 tb Lemon Juice
    1/2 ts Finely Grated Lemon Peel
    1/4 c  Chopped Fresh Dill OR
    1/2 ts Dried Dillweed
    1/4 ts Freshly Ground Pepper
 
  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.