Shelly's Recipe

SCALLOPS SCAMPI STYLE

Category: Fish and Seafood

2 tablespoons butter, or margarine
1 1/2 clove garlic, minced
1/2 cup onion, minced
1/4 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Romano cheese
5 1/4 fluid ounces chicken broth
1 pound sea scallops
1/2 pound linguine

In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/8 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.