In a large skillet melt the butter over medium heat. Add scallops and stir until almost opaque, about 4 to 5 minutes. Remove scallops from the skillet. Add vermouth, lemon juice, and lemon peel to the skillet and boil until reduced to a thick glaze, about 5 minutes.
Return scallops to the skillet and stir until thoroughly heated. Add dill and pepper and stir gently.
Contributed by Joyce Taylor From: No-Salt Seafood: All the Flavor Without the Salt