2 tablespoons butter, or margarine 1 1/2 clove garlic, minced 1/2 cup onion, minced 1/4 cup dry white wine 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup grated Romano cheese 5 1/4 fluid ounces chicken broth 1 pound sea scallops 1/2 pound linguine
In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/8 cup cheese. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
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.
Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
Ok - I've made this dish twice now and have figured a couple of things out. Where they say: Add wine, salt, ground black pepper and 1/8 cup cheese.....DO NOT add the cheese. Save it and put it in at the end. I mean, really - boiling cheese? All you get is goo.
Second there is no need to add cornstarch as the last reviewer mentioned. Sure there is a lot of liquid - that's why you follow the directions. Boil rapidly, 7-8 minutes will REDUCE the liquid, which is what it's meant to do.
And do not let the scallops boil for that amount of time. You are going to have tough, leathery scallops. Boil the liquid 7-8 minutes and add the scallops LATER - say for the last minute or so to come out tender.
And my last observation is there is no mention of the parsley in the list of ingredients. So there is no mention of HOW MUCH parsley to use. I added about a tablespoon minced at the end. The first time I made it, I omitted the parsley altogether because I didn't see that I needed it until the end.
Other than that - a fine, tasting and easy dish to make!
Mar 9, 2006
jtempesco Member since: March 9, 2006 REVIEW:
I thought is was a little to juicy so I added a little corn strach at the very end of cooking to thicken it up, but my company and I enjoyed it and I'll have it again.