1 lb. scallops
2 tbsp. lemon juice
1 garlic clove, minced
1 tbsp. chopped parsley
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. butter
1/2 c. heavy cream
8 oz. uncooked linguine
1/4 c. Parmesan cheese

Early in the day, rinse scallops with cold water. Cut large ones in pieces. In non-metallic bowl combine scallops, lemon juice, garlic. Sprinkle with parsley, dill, salt and pepper. Cover and refrigerate several hours.

Cook linguine according to package directions, drain. Drain scallops, melt butter in pan and saute scallops 3 to 4 minutes, stirring constantly - add cream and heat 1 minute longer. Add to linguine and toss gently. Sprinkle with cheese and serve.