1 lb. fresh or frozen scallops
8 oz. uncooked linguine
2 tbsp. lemon juice
1 garlic clove, minced
1 tbsp. chopped parsley
1 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, if desired

Thaw frozen scallops. Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Rinse scallops with cold water; drain. Cut large scallops in half crosswise, if desired.

In large bowl, combine scallops, lemon juice and garlic. Sprinkle with parsley, dill weed, salt and pepper; toss gently. Cover; refrigerate 10-15 minutes, to blend flavors.

In large saucepan, melt butter. Drain scallops; saute over medium heat in butter for 3-4 minutes, stirring constantly. Add cream; cook until thoroughly heated, about 1 minute. Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Sprinkle with Parmesan cheese. 6 (1 cup) servings.