| 4 | ounces linguine |
| 1/2 | pound scallops, rinsed, drained |
| 1 | tablespoon lemon juice |
| 1 | clove minced garlic |
| 2 | teaspoons chopped fresh parsley |
| 1/4 | teaspoon dried dill weed |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 3 | tablespoons butter |
| 1/4 | cup whipping cream |
| 2 | tablespoons grated Parmesan cheese |
Cook linguine to desired doneness as directed on package.
Drain; rinse with hot water. Meanwhile, cut scallops into quarters,
if desired.
In a large bowl, combine scallops, lemon juice and garlic.
Sprinkle with parsley, dill weed, salt and pepper; toss gently.
Cover; refrigerate 10 to 15 minutes to blend flavors. Melt margarine in a
large saucepan.
Drain scallops; cook in margarine over medium-high
heat 3 to 4 minutes,
stirring occasionally. Add cream, heating throughly,
about 1 minute.
Add linguine to scallop mixture, tossing gently to distribute
scallops and heat thouroughly.
Sprinkle with parmesan cheese. Serve immediately.