"Scallops" Sauté - cooking recipe

Ingredients

vegetable cooking spray
2 Tbsp. lo-cal margarine
1 lb. fresh sugar snap peas
2 1/2 c. diagonally sliced celery
1 lb. fresh sea scallops
1/4 c. Chablis or dry white wine
3 Tbsp. lemon juice
1/2 tsp. dried whole dill weed
1/2 tsp. freshly ground pepper
2 Tbsp. chopped fresh parsley

Preparation

Coat a large nonstick skillet with cooking oil or spray. Place over medium heat until margarine melts.
Add peas and celery; saut 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 until heated.
Sprinkle with chopped parsley.