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

Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately.