Scallops with Dill

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 1/4 cup olive oil
• 2 Tbsp. butter
• 1 onion, finely chopped
• 1 clove garlic, minced
• 2 Tbsp. cornstarch
• 1/2 cup apple juice
• 1/4 cup chopped fresh dill weed
• 1/2 tsp. salt
• 2 Tbsp. water
• 2 Tbsp. lemon juice
• 1-1/2 lbs. sea scallops, thawed if frozen
• hot cooked rice

Preparation:

In heavy skillet melt butter with olive oil and add onion and garlic. Cook and stir over medium heat until crisp tender, about 4 minutes. Add cornstarch; cook and stir until bubbly. Stir in remaining ingredients and bring to a boil. Lower heat and simmer for 8-9 minutes until sauce is thickened and scallops are tender. Serve over rice. 4 servings

NOTE: If using bay scallops, add scallops to sauce after it has simmered for about 5 minutes. Cook 3-4 minutes longer until scallops are tender.

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