scallop scampi

scallop scampi
  • 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


  1. 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.
  2. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
  3. 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.
  4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

03/23/2017
scallop scampi, recipe PT15M PT1H 5 455 calories

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