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.
INGREDIENTS (for 8 servings):
- 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.