|Vegetable cooking spray||1 Tablespoon|
|Reduced calorie margarine||2 Tablespoon|
|Sugar snap peas||1 Pound|
|Diagonally sliced celery||2 1⁄2 Cup (40 tbs)|
|Fresh sea scallops||1 Pound|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Dried whole dill weed||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add peas and celery; saute 3 to 4 minutes or until crisp-tender.
Remove vegetables from skillet, using a slotted spoon; set aside.
Add scallops and next 4 ingredients to skillet; bring to a boil.
Cover, reduce heat, and simmer 5 to 6 minutes or until scallops are opaque.
Add vegetables, and cook just until thoroughly heated.
Sprinkle with chopped parsley, and serve with a slotted spoon.