Scallop Scampi

• 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

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 scallops; increase heat and boil rapidly for 7 to 8 minutes.
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.

margarine, garlic, onion, white wine, salt, ground black pepper, romano cheese, chicken broth, bay scallops, linguine pasta, parsley

Taken from www.allrecipes.com/recipe/17125/scallop-scampi/ (may not work)