Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         vermicelli or linguine
   1      tablespoon    unsalted butter
   1      pound         bay scallops
   1                    green onion -- chopped
     2/3  cup           chicken stock -- or broth
     1/2  cup           half-and-half
                        salt -- freshly ground
                        -- pepper, to taste
     1/2  cup           minced fresh basil -- or a
                        combination of mixed fresh herbs

Preparation:

P.B. Kral of Lake Forest suggests this pairing of tender bay scallops with linguine, a touch of cream and a huge handful of fresh basil. A small amount of tarragon, thyme or rosemary would be delicious too. 1. Cook pasta according to package directions. 2. Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops and green onion; cook, stirring often, just until scallops are cooked, 2 to 3 minutes. Add stock or broth, half-and-half, salt and pepper. Heat to a simmer and cook 1 minute. Add cooked, drained pasta and basil; heat through and serve at once.