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Ingredients

• 1 pound  fresh or frozen scallops
• 12 ounces  linguine
• 1 teaspoon  margarine
• 1 teaspoon  olive oil or cooking oil
• 1-1/2 cups  chicken broth
• 3/4 cup  dry vermouth or dry white wine
• 3 tablespoons  lemon juice
• 3/4 cup  sliced green onion
• 3/4 cup  snipped fresh parsley
• 2 tablespoons  capers, drained
• 1 teaspoon  dried dillweed
• 1/4 teaspoon  pepper

Description

Light In Calories But Not In Flavor, The Lemon And Caper Sauce Adds Zest To This Pasta Recipe.

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