1 lb Fresh Sea Scallops

1 tb Margarine

1/2 lb Fresh Snow Peas

2 Stalks Celery, Diagonally

Sliced 2 tb Chablis OR Dry White Wine

1 tb + 1 1/2 t. Lemon Juice

3/4 ts Dried Dillweed

1/4 ts Freshly Ground Pepper

1 ts Chopped Fresh Parlsey

Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40.