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. ************************************************** Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium.