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 minutes 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.
