4 ounces linguine
1/2 pound sea 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.