Linguine with Scallops

Directions

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 until 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 to 12 minutes or until 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 until just heated through.

Pour over ingredients, toss gently.