Ingredients
8
8 servings
- •4 tablespoons margarine
- •3 cloves garlic, minced
- •1 large onion, minced
- •0.5 cup dry white wine
- •1 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.5 cup grated Romano cheese
- •1 (10.75 ounce) can chicken broth
- •1 pound bay scallops
- •1 pound linguine pasta
- •0.25 cup chopped fresh parsley
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 361
- Carbohydrate: 44g
- Fat: 9g
- Fiber: 3g
- Protein: 21g
- Sugar: 1g
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