Linguini And Scallops - cooking recipe

Ingredients

1 lb. bay scallops
2 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. margarine, divided
1 (28 oz.) can tomatoes, broken up (undrained)
1 tsp. Italian seasoning
3 Tbsp. heavy cream
dash of ground nutmeg
16 oz. linguini

Preparation

Combine scallops, lemon juice and parsley in dish; cover and refrigerate 30 minutes.
In large frypan, cook onion and garlic in oil and 1/2 margarine until onion is tender.
Add tomatoes and seasoning; simmer 30 minutes.
Drain scallops.
Melt margarine in another frypan and stir scallops for about 2 minutes.
Stir in cream, nutmeg and tomatoes.
Serve over cooked, hot linguini. Serves 6 to 8.