Scallop Scampi
A light yet satisfying pasta dish where tender bay scallops mingle with sautéed garlic and onion in a white wine and chicken broth sauce, enriched with Romano cheese. Fresh parsley brightens the flavors, and the savory sauce coats linguine for a restaurant-style dinner perfect for weeknights or casual entertaining. Scallop Scampi balances briny sweetness with aromatic richness in every bite.
- Prep15 mins
- Cook30 mins
- Serves8
- DifficultyEasy
- 1
In a large skillet, melt the margarine over medium heat and cook the garlic and onion until translucent. Stir in the wine, salt, ground black pepper, and 1/4 cup cheese.
- 2
Add the chicken broth and scallops; raise the heat and boil rapidly for 7 to 8 minutes.
- 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 slightly firm; drain.
- 4
Lower the heat for the scallop mixture and add the parsley; spoon the sauce over the linguine. Sprinkle with the remaining cheese; serve.
- Calories 390.87 kcal Moderate
- Protein 19.88 g Good Source
- Carbs 54.41 g Moderate
- Total Fat 9.22 g Moderate
- Saturated Fat 3.32 g Moderate
- Trans Fat 0.73 g High
- Cholesterol 30.01 mg Moderate
- Sodium 395.63 mg Moderate
- Fiber 3.48 g Moderate
- Sugar 1.99 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 278.59 mg Good Source
- Iron 2.48 mg Moderate
- Potassium 174.53 mg Low Source
- Vitamin A 101.86 mcg_rae Moderate
- Vitamin C 24.2 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Milk 🥛
- Wheat 🌾
- Gluten
- Sulfites
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷