1 lb fresh or frozen scallops
12 oz dried linguine
2 tablespoons butter
2 tablespoons olive oil
1 14-oz can chicken broth
3/4 cup dry vermouth or dry white wine
3 tablespoons lemon juice
3/4 cup sliced green onions (6)
3/4 cup fresh parsley
1/4 teaspoon black pepper
Thaw scallops, if frozen. Cut any large scallops in half; set aside. Cook linguine according to package directions; drain and keep warm.
Meanwhile, in a 12-inch skillet cook and stir scallops in hot butter and oil over medium-high heat about 2 minutes or until scallops are opaque. Remove scallops with slotted spoon; reserve juices in skillet.
Stir broth, vermouth or white wine, and lemon juice into the juices in the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until liquid is reduced to about 1 1/4 cups. Stir in green onion, parsley, and pepper. Simmer, uncovered, for 1 minute more. Add scallops. Cook and stir just until heated through. Pour over linguine; toss gently to combine.