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Boil water for linguine. Wash fish; drain. Put scallops in bowl; add lemon juice. Add garlic, parsley, nutmeg, ginger and white pepper; mix well. When water boils, cook linguine 7 to 8 minutes. Drain. While pasta is cooking, melt margarine in nonstick skillet. Sauté scallops 4 minutes. Add evaporated milk and heat medium-high, stirring 1 minute. Reduce heat 1 minute. Add linguine and heat 2 minutes. Calories 373. Fat 11 grams.