Scallops with Dill

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.