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.