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.