Scallop Scampi




  • 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


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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