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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 tablespoon(s) margarine |
3 clove(s) garlic |
1 onion |
1/2 cup(s) white wine |
1 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1/2 cup(s) romano cheese |
10 3/4 ounce(s) chicken broth |
1 pound(s) scallops |
1 pound(s) linguine |
1/4 cup(s) parsley |
Directions:
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.
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