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Entrees - Maindishes
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None
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| Servings |
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8
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| Preptime |
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15 minutes
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Ingredients |
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4 Tbsp margarine
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3 cloves garlic, minced
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1 large onion, minced
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1/2 cup dry white wine
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1 tsp salt
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1/4 tsp ground black pepper
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1/2 cup grated Romano cheese
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1 10.75 oz can chicken broth
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1 pound bay scallops
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1 pound linguine pasta
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1/4 cup chopped fresh parsley
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Instructions |
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In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, black pepper and 1/4 cup cheese.
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Add chicken broth and scallops, increase heat and boil rapidly for 7 to 8 minutes.
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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.
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Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
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Originally Submitted
7/16/2009
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