Ingredients:
1 1/2 pound bay scallop
2 tablespoons unsalted margarine
2/3 cup dry vermouth
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon peel
1/4 cup chopped fresh dill (or 1/2 teaspoon dried dillweed)
1/4 teaspoon freshly ground pepper

Directions:

1. In a large skillet melt margarine over medium heat. Add scallops and stir until almost opaque (about 2 minutes). Transfer to a bowl using a slotted spoon.

2. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze. Add any juices exuded by the scallops and boil until reduced to glaze.

3. Return scallops to skillet and stir until coated with sauce.

4. Mix in dill and pepper. Serve immediately.