SCALLOP SCAMPI
4 Tbls butter
1/4 tsp black pepper
3 cloves garlic minced
1/2 cup romano cheese, grated
1 large onion mined
1 (10.75) can chicken broth
1/2 cup dry white wine
1 lb bay scallops
1 tsp salt 1 lb linguini pasta
In a large skillet, melt butter over medium heat and saute the garlic and
onion until translucent. Add the wine, salt, black pepper, and 1/4 cup cheese.
Add chicken broth and scallops and increase heat and boil rapidly for 7 to 8
minutes and then reduce heat to low. In the meantime, cook pasta in large
pot of salted boiling water for about 8 to ten minutes or until al dente.
Drain pasta and place on serving platter. Pour sauce on top of linguine and
sprinkle with remaining cheese. Garnish with parsley if desired. Serve with
green salad, warm crusty bread, and nice bottle of wine. Serves 6
