Margarine
1 pound frozen or fresh scallops
8 ounces uncooked linguine
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup margarine or butter
1/2 cup whipping cream
1/4 cup grated Parmesan cheese, if desired

Preparation Instructions:

Thaw frozen scallops. Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Rinse scallops with cold water; drain. Cut large scallops in half crosswise, if desired. In large bow, combine scallops, lemon juice and garlic. Sprinkle with parsley, dill weed, sat and pepper; toss gently. Cover; refrigerate 10 to 15 minutes to blend flavors.

In large saucepan, melt margarine. Drain scallops; saute over medium heat in margarine for 3 to 4 minutes, stirring constantly. Add cream; cook until thoroughly heated, about 1 minute.

Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Sprinkle with Parmesan cheese. 6 servings.

Per serving: 380 calories; 19 g protein; 33 g carbohydrates; 19 g fat; 60 mg cholesterol; less than 1 g dietary fibre; 480 mg sodium.