Stir both,k vermouth or white wine, and lemon juice into a skillet. Bring to boiling. Boil for 10 to 12 minutes or till liqud is reduced to about 1 cup. Stir in onion, parsley, capers, dillweed, and peppers. Reduce heat and simmer, uncovered, for 1 min. Add scallops, stirring just till heated through. Pour over linguine;toss gently.
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