Garlic Butter Scallop Linguine

Name: Garlic Butter Scallop Linguine
Total time: 45 min
Yield: 8
Ingredients: 90 g margarine; 3 cloves garlic, minced; 1 large onion, minced; 120 ml dry white wine; 1 tsp salt; 1/4 tsp ground black pepper; 60 g grated Romano cheese; 300 ml chicken broth; 450 g bay scallops; 450 g linguine pasta; 60 ml chopped fresh parsley

Tender bay scallops cooked in a flavorful sauce of garlic, onion, white wine, chicken broth, and Romano cheese, mixed with fresh parsley and served over linguine with a sprinkle of Romano cheese.

45 min

easy

361kcal

calories

44g

carbohydrates

fat

fiber

21g

protein

799mg

sodium

sugar

Dinner American

Ingredients

90 g margarine

3 cloves garlic, minced

1 large onion, minced

120 ml dry white wine

1 tsp salt

1/4 tsp ground black pepper

60 g grated Romano cheese

300 ml chicken broth

450 g bay scallops

450 g linguine pasta

60 ml chopped fresh parsley

Directions

Step 1

In a large skillet, melt the margarine over medium heat, then sauté the garlic and onion until translucent. Stir in the wine, salt, pepper, and 30 g of cheese.

Step 2

Add the chicken broth and scallops. Increase the heat and boil rapidly for 7 to 8 minutes.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain.

Step 4

Reduce the heat for the scallop mixture and stir in the parsley. Serve the sauce over the linguine and sprinkle with the remaining cheese.