INGREDIENTS

• 2 tablespoons butter

• 1 lb bay scallops

• 2⁄3 cup white wine

• 1 tablespoon lemon juice

• 1⁄2 teaspoon lemon zest

• 1⁄4 cup fresh dill

• 1⁄4 teaspoon pepper

DIRECTIONS

1. Melt butter in skillet over medium heat.

2. Add scallops and cook until almost opaque, about 2 minutes.

3. Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.

4. Add wine, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).

5. Return scallops to skillet and stir until coated.

6. Add dill and pepper and serve immediately.