Scallop Scampi

Tender bay scallops are cooked quickly in a tasty sauce of garlic, onion, white wine, chicken broth and Romano cheese. Toss fresh green parsley into the mix and pour over cooked linguine. Serve with a sprinkling of Romano cheese.

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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.

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