Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh or frozen scallops
   1      teaspoon      margarine
   1 1/2  cups          chicken broth
   3      tablespoons   lemon juice
     3/4  cup           snipped fresh parsley
   2      tablespoons   capers -- drained
  12      ounces        linguine
   1      teaspoon      olive oil or cooking oil
     3/4  cup           dry white wine -- (or vermouth)
     3/4  cup           sliced green onion
   1      teaspoon      dried dillweed
     1/4  teaspoon      pepper

Preparation:

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 10-12 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.