Scallop Scampi
Ingredients:
- 4 Tbsp margarine
- 3 cloves garlic, minced
- 1 large onion, minced
- ½ cup dry white wine
- 1 tsp salt
- ¼ tsp ground black pepper
- ½ cup grated Romano cheese
- 1 (10.75 oz) can chicken broth
- 1 lb bay scallops
- 1 lb linguine pasta
- 2 Tbsp Zatarain’s parsley flakes
Steps:
In a large skillet, melt margarine over medium heat and sauté 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.
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