|Sea scallops||1 Pound|
|Snow pea||1⁄2 Pound|
|Chablis/Dry white wine||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dried dill weed/2 teaspoons chopped fresh dill||3⁄4 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Chopped parsley||1 Tablespoon|
Rinse scollops in cold water; drain and set scallops aside.
Coat a large skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts.
Add snow peas and celery; saute 1 minute or until crisp-tender.
Remove vegetables from skillet, using a slotted spoon, set aside.
Add scallops, wine, lemon juice, dillweed, and pepper to skillet.
Bring mixture to a boil.
Cover, reduce heat, and simmer 5 to 6 minutes or until scallops are done.
Add reserved vegetables, and cook just until thoroughly heated.
Sprinkle with chopped fresh parsley, and serve with a slotted spoon.