- 4 tablespoons margarine
- 3 cloves garlic, minced
- 1 large onion, minced
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Romano cheese
- 1 (10.75 ounce) can chicken broth
- 1 pound bay scallops
- 1 pound linguine pasta
- 1/4 cup chopped fresh parsley
- 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.
- Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
- 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.
- Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
03/23/2017
recipepes.com
scallop scampi, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
