Linguine With Scallops

Course : Seafoods
Serves: 6
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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 / Directions:

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.

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