Scallop Scampi

“At the end, you can add 1 tsp. of cornstarch to make the sauce
thicker.”
Serving: 8 | Prep: 15m | Ready in: 45m
Ingredients
• 4 tbsps. margarine
• 3 cloves garlic, minced
• 1 large onion, minced
• 1/2 cup dry white wine
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup grated Romano cheese
• 1 (10.75 oz.) can chicken broth
• 1 lb. bay scallops
• 1 lb. linguine pasta
• 1/4 cup chopped fresh parsley
Direction
• Melt margarine in a big skillet on medium heat; sauté onion and garlic till
translucent. Add 1/4 cup of cheese, ground black pepper, salt and wine.
• Add scallops and chicken broth. Increase heat; rapidly boil for 7-8 minutes.
• Meanwhile, boil a big pot of lightly salted water. Add pasta; cook till al
dente or for 8-10 minutes. Drain.
• Lower the heat for the scallop mixture; add parsley. Put sauce over linguine;
sprinkle leftover cheese. Serve.
Nutrition Information
• Calories: 360 calories;
• Total Carbohydrate: 43.5 g
• Cholesterol: 31 mg
• Total Fat: 9.3 g
• Protein: 21.3 g
• Sodium: 799 mg