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.