• 1 lb Fresh or frozen Scallops
• 1 ts Margarine
• 1 1/2 c Chicken Broth
• 3 tb Lemon Juice
• 3/4 c Snipped fresh Parsley
• 2 tb Capers, drained
• 12 oz Linguine
• 1 ts Olive Oil or cooking oil
• 3/4 c Dry white wine (or vermouth)
• 3/4 c Sliced green Onion
• 1 ts Dried dillweed
• 1/4 ts Pepper

Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine, according to package directions. Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet. Stir broth, white wine or vermouth, and lemon juice into skillet. Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently.

Submitted by admin.