Scallop Scampi

This is a super easy way to cook bay scallops that's absolutely delicious! I made a few changes to the original recipe, which can be found on AllRecipes. We purchased a 4-pack of small bottles of wine, so you don't end up with a full bottle open in the fridge. I'd definitely recommend that option if you aren't a big white wine drinker and don't normally have a bottle laying around. The sauce was a little watery, so we removed the scallops and then boiled it down for about 5 minutes. That seemed to work perfectly.

Ingredients

• 4 tablespoons margarine
• 3 cloves garlic, minced
• 1 large onion, minced
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Romano cheese
• 1 (10.75 ounce) can chicken broth
• 1 pound bay scallops
• 1 pound linguine pasta
• 1/4 cup chopped fresh parsley

Directions

1. 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.
   
2. Add chicken broth and boil on medium-high for 5 minutes until reduced. Add scallops, cooking 2-3 minutes until tender. If sauce is still watery, remove scallops and boil broth an additional 5 minutes until reduced more.
   
3. 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.
4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.