Scallops Linguine

Scallops Linguine
	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 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 large saucepan. Drain scallops; cook in margarine over medium -high heat 3 to 4 minutes, stirring occasionally. Add cream heating thoroughly, about 1 minute. Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Sprinkle with parmesan cheese. Serve immediately.

Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, cut scallops into quarters, if desired. In 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 large saucepan. Drain scallops; cook in margarine over medium -high heat 3 to 4 minutes, stirring occasionally. Add cream heating thoroughly, about 1 minute. Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Sprinkle with parmesan cheese. Serve immediately.