INGREDIENTS
4 TBSP. butter
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 tsp. salt
1/4 tsp. black pepper
1/2 cup grated Romano cheese
1 (10.75 oz) can chicken broth
1 lb. scallops
1 lb. linguine pasta
1/4 cup chopped fresh parsley
DIRECTIONS
In a large skillet, melt the butter over medium heat and sauté garlic and onion until translucent.
Add wine, salt, black pepper and 1/4 cup cheese.
Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
Bring a large pot of salted water to a boil.
Add pasta; cook 8 to 10 minutes; drain.
Reduce heat for scallop mixture and add parsley; place on top of linguine.
Sprinkle with remaining cheese.
If you like a thicker sauce, add 1 tsp. of corn starch at the end.
Serves 4-6.
