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Ingredientes
- 2 Tbsp. Unsalted Oleo, (1/4 Stick)
- 1 1/2 lb Bay Scallop
- 2/3 c. Dry Vermouth
- 1 Tbsp. Lemon Juice
- 1/2 tsp Finely Grated Lemon Peel
- 1/4 c. Minced Fresh Dill Or possibly
- 1/2 tsp Dry Dillweed
- 1/4 tsp Freshly Grnd Pepper
Direcciones
- Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add in Oleo & Heat Over Medium Heat. Add in Scallops & Stir Till Almostopaque, About 2 Minutes. Transfer To A Bowl Using A Slotted Spoon. Add in Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Till Reduced To A Thick Glaze, About 5 Minutes.
- Add in Any Juices Exuded By The Scallops & Boil Till Reduced To Glaze. Return Scallops To Skillet & Stir Till Coated With Sauce. Fold in Dill & Pepper.
- Serve Immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 62 | 31% |
| Total Fat 6.96g | 9% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 1.04g | |
| Cholesterol 56mg | 19% |
| Sodium 340mg | 14% |
| Potassium 562mg | 16% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 28.62g | 46% |
