Venetian Scallops Over Lemon Pepper Linguine

1-12 oz. pkg. Lemon Pepper Linguine
5 tbsp. Sweet cream butter
1/3 cup Shallots, chopped
1 clove Garlic, chopped
1 lb. Bay scallops
3/4 cup White wine
3 tbsp. Fresh chopped dill
1/4 cup Green onions, chopped
3/4 cup Heavy whipping cream
1/4 tsp. Kosher salt
1/4 tsp. Freshly milled black pepper
1 tbsp. Fresh parsley, chopped

Recipe Instructions
Cook pasta according to package directions. Meanwhile, melt 3 tbsp. Butter over low heat Add shallots and garlic. Cook and stir for 3 minutes. Now, slightly increase heat and add scallops. Cook for 4 minutes or until scallops are half cooked. Add the heavy cream and bring to a simmer, then add chopped dill, wine and onions, simmer for 5 minutes. Mix in hot “al dente” pasta, cream, seasonings and remaining butter. Now, simmer ingredients together until sauce lightly coats pasta and scallops. Remove from heat and serve.