1 1/2 lbs. sea scallops
1 bay leaf
1 onion, chopped
Salt and pepper to taste
1/2 tsp. or more dried dill
15 oz. bottle dry vermouth

Cut scallops into bite-size pieces. Heat vermouth with seasonings. Cook until white and tender, about 5 minutes. Drain, saving liquid, and cool both separately. Combine and refrigerate overnight. Serve scallops with following green sauce.

GREEN SAUCE:

1 c. mayonnaise or yogurt
1/4 c. minced parsley
1/4 c. minced chives or green onion tops
1/2 c. minced spinach
1/2 tsp. dried dill weed (more, if desired)

This sauce is good with vegetables or as a spread in sandwiches.