LINGUINE WITH SCALLOPS

      Title: LINGUINE WITH SCALLOPS
  Categories: Low-cal, Seafood, Pasta, Main dish
       Yield: 6 Servings
  
       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.
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