Ingredients

• 1  pound fresh or frozen scallops
• 12  ounces dried linguine
• 2  tablespoons butter
• 2  tablespoons olive oil
• 1  14-ounce can chicken broth
• 3/4  cup dry vermouth or dry white wine
• 3  tablespoons lemon juice
• 3/4  cup sliced green onion (6)
• 3/4  cup snipped fresh parsley
• 2  tablespoons capers, drained
• 1  teaspoon dried dill
• 1/4  teaspoon black pepper

Directions

1. Thaw scallops, if frozen. Cut any large scallops in half; set aside. Cook linguine according to package directions.

2. Meanwhile, in a 12-inch skillet cook and stir scallops in butter and oil over medium-high heat about 2 minutes or until opaque. Remove scallops with a slotted spoon, reserving juices in skillet.

3. Stir broth, vermouth, and lemon juice into juices in skillet. Bring to boiling. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until liquid is reduced to about 1 1/4 cups. Stir in green onions, parsley, capers, dill, and pepper. Simmer, uncovered, for 1 minute more. Add scallops. Cook and stir just until heated through. Pour over linguine; toss gently to combine. Makes 6 servings.