Linguini And Scallops

• 1 lb. bay scallops
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. chopped parsley
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 Tbsp. margarine, divided
• 1 (28 oz.) can tomatoes, broken up (undrained)
• 1 tsp. Italian seasoning
• 3 Tbsp. heavy cream
• dash of ground nutmeg
• 16 oz. linguini

1. Combine scallops, lemon juice and parsley in dish; cover and refrigerate 30 minutes.
2. In large frypan, cook onion and garlic in oil and 1/2 margarine until onion is tender.
3. Add tomatoes and seasoning; simmer 30 minutes.
4. Drain scallops.
5. Melt margarine in another frypan and stir scallops for about 2 minutes.
6. Stir in cream, nutmeg and tomatoes.
7. Serve over cooked, hot linguini. Serves 6 to 8.

bay scallops, lemon juice, parsley, onion, garlic, olive oil, margarine, tomatoes, italian seasoning, heavy cream, ground nutmeg, linguini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953729 (may not work)