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 until opaque. Remove scallops with a slotted spoon, leaving juices in skillet.
Stir broth, vermouth or white wine, and lemon juice into skillet. Bring to boiling. Boil for 10 to 12 minutes or until liquid is reduced to about 1 cup. Stir in onion, parsley, capers, dillweed, and pepper. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring just until heated through. Pour over linguine; toss gently. Makes 6 servings.