Cook fettuccine according to directions on package. Drain and place in large serving bowl.
While fettuccine is cooking, heat oil in a large nonstick pan, sauté garlic, onions, and red pepper until soft, about 5-8 minutes. Stir in broth, scallops, and margarine cooking until scallops are opaque, about 2 minutes. Mix in dill and pour over pasta, toss to coat well. Top with Parmesan cheese.