Scallops And Linguine - cooking recipe

Ingredients

8 oz. pkg. linguine
1 lb. scallops, rinsed and drained
2 Tbsp. lemon juice
1 clove garlic, minced
1 Tbsp. fresh parsley, chopped
1/2 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. butter or margarine
1/2 c. heavy cream
1/4 c. grated Parmesan cheese

Preparation

Cook linguine to desired doneness as directed on package. Drain; rinse with hot water.
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.
In large saucepan, melt butter.
Drain scallops well; saute 3 to 4 minutes, coating well with butter.
Add cream, heating thoroughly, about 1 minute.
Over medium-high heat, add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly.
Sprinkle with Parmesan cheese. Serve immediately.
Makes 6 servings.