another fresh seafood idea

• 1 ½ pounds scallops
• 2 tablespoons unsalted butter
• ⅔ cup dry vermouth
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon peel, finely grated
• ¼ cup fresh dill, chopped
• ¼ teaspoon black pepper, freshly ground

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