vegetable cooking spray
2 tbsp. lo-cal butter
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

Coat a large nonstick skillet with cooking oil or spray. Place over medium heat until butter 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.

"Served with a salad, very lo-cal."