Bay Scallops with Lemon and Dill
| Yield: | 4 Servings |
| Categories: | Scallops |
| 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 |
Advertisement