Scallops Linguine submitted by Mom Johnson
An old favorite from when our boys young and ravenous!

Cook linguine to desired doneness or as directed on package. Drain and rinse with hot water. In a large bowl, combine scallops, lemon juice, and garlic. Sprinkle with parsley, dill, salt and pepper; toss lightly. Cover and refrigerate for 10-15 minutes to blend flavors.

In a large saucepan, melt the butter. Drain the scallops and saute for 3-4 minutes, coating well with the butter. Add cream, heating thoroughly for about 1 minute. Over medium-high heat, add the linguine to scallop mixture and toss gently to distribute the scallops. Heat thoroughly and sprinkle with parmesan cheese to serve. Makes about 5-6 servings.

v 8 oz.pkg. dried linguine
v 1 pound small scallops, rinsed and drained
v 2 T. lemon juice
v 1 garlic clove, minced
v 1 T. fresh parsley, chopped
v 1/2 tsp. fresh or dried dill weed
v 1/2 tsp. salt
v 1/4 tsp. pepper
v 1/3 cup butter
v 1/2 cup heavy cream
v 1/4 cup freshly grated Parmesan cheese