SCALLOPS MICROWAVED in VERMOUTH

• 1/2 to 3/4 pound scallops
• 1/2 tablespoon olive oil (0.2 oz.wt.)
• 1/8 cup dry vermouth (1 oz.wt.)
• 1/4 teaspoon salt
• Freshly ground pepper
• 1/8 teaspoon dried thyme

Wash scallops and drain well. If sea scallops are used, cut them into halves, thirds, or quarters to make them about the same size as bay scallops.

Warm the oil in the 1-quart Corning Visions glass saucepan (with cover). Stir in vermouth, salt, pepper, and thyme. Add the scallops and make sure they are well coated with the liquid. Cover and microwave on Medium-High (70% power) for 7 minutes per pound.

Let rest 5 minutes before serving.

Serve with boiled white rice.

Serves 2