|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|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
1. 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.
2. 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.
3. Add vegetables, and cook just until thoroughly heated. Sprinkle with chopped parsley, and serve with a slotted spoon.