Scallop Scampi

Tender bay scallops are cooked quickly in a tasty sauce of garlic, onion, white wine, chicken broth and Romano cheese. Toss fresh green parsley into the mix and pour over cooked linguine. Serve with a sprinkling of Romano cheese.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 361 Calories

Ingredients

• 1 teaspoon salt
• 4 tablespoons margarine
• ¼ cup chopped fresh parsley
• ½ cup grated Romano cheese
• ¼ teaspoon ground black pepper
• 1 large onion, minced
• 3 cloves garlic, minced
• 1 pound linguine pasta
• 1 pound bay scallops
• ½ cup dry white wine
• 1 (10.75 ounce) can chicken broth

Recipe Instructions

Step 1

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.

Step 3

Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.

Step 4

Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.