1 lb Fresh Sea Scallops
1 tb Margarine
1/2 lb Fresh Snow Peas
2    Stalks Celery, Diagonally
Sliced
2 tb Chablis OR Dry White Wine
1 tb + 1 1/2 t. Lemon Juice
3/4 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
1 ts Chopped Fresh Parlsey

Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With
Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine
Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove
Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops,
Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil.
Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add
Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With
Chopped Fresh Parsley & Serve With Slotted Spoon.
Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread
Sticks. Fat 3.3 Chol. 40.