Linguine with Scallops

• 1 pound fresh or frozen scallops
• 12 ounces linguine
• 1 teaspoon margarine
• 1 teaspoon olive oil or cooking oil
• 1 1/2 cups chicken broth
• 3/4 cup dry vermouth or dry white wine
• 3 tablespoons lemon juice
• 3/4 cup sliced green onion
• 3/4 cup snipped fresh parsley
• 2 tablespoons capers, drained
• 1 teaspoon dried dillweed
• 1/4 teaspoon pepper

1. Thaw scallops, if frozen. Halve any large scallops, set aside. Cook linguine according to package directions.
2. 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.
3. Stir broth, vermouth or white wine, amd lemon juice into skillet. Bring to boiling. Boil for 10 to 12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat to simmer, uncovered, for about 1 minute. Add scallops, stirring just till heated through. Pour over linguine; toss gently

Nutritional information oer serving: 362 calories, 28g protein, 326g carbohydrate, 4g fat, 40mg cholesterol, 407mg sodium, 619mg potassium.