Recipe for Scallops Saute


1 lb fresh sea scallops
1 tablespoon margarine
1/2 lb fresh snow peas
2 stalks celery, diagonally
1 sliced
2 tablespoon chablis or dry white wine
1 tablespoon + 1 1/2 t. lemon juice
3/4 teaspoon dried dillweed
1/4 teaspoon freshly ground pepper
1 teaspoon chopped fresh parlsey


Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks.

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