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

Thaw frozen scallops. Cook linguine. Drain and rinse with hot water. Rinse scallops in cold water; drain. Cut scallops in half if desired.

In large bowl combine scallops, lemon juice, and garlic. Sprinkle with parsley, dill, and salt and pepper. Toss gently. Cover and refrigerate for 15 minutes to blend flavors.

In large saucepan melt butter. Drain scallops; saute over medium heat in butter for 4 minutes, stirring constantly. Add cream; cook until thoroughly heated, about 1 minute. Add linguine to scallop mixture and toss gently to distribute scallops and heat. Sprinkle with Parmesan cheese.