Served it for Shelly. It was really good - we both liked it.
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- 4 tablespoon(s) Margarine
- 3 clove(s) Garlic
- 1 Onion
- 1/2 cup(s) white wine
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1/2 cup(s) romano cheese
- 10 3/4 ounce(s) Chicken Broth
- 1 pound(s) Scallops
- 1 pound(s) linguine
- 1/4 cup(s) parsley
- 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.
This recipe is a personal recipe added by ErikAmos and has not been tested or endorsed by MyRecipes.
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Scallop Scampi Recipe at a Glance
- COURSE: Main Dishes