Scallops Saute - cooking recipe

Ingredients

vegetable cooking spray
2 Tbsp. reduced calorie margarine
1 lb. fresh sugar snap peas
2 1/2 c. diagonally sliced celery
1 lb. fresh sea scallops
1/4 c. Chablis or other 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 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.