Scallop Scampi

My church has a lot of programming on Monday nights, so volunteers prepare a nice dinner, and people enjoy each other's company. The last Monday of the month is a potluck.

Last week, Shaw's had frozen fish portions, including bay scallops, on sale, so I stocked up. I was definitely in the mood for seafood when I looked for recipes to make for the potluck.

I found this awesome user-submitted recipe for Scallop Scampi on Allrecipes.com. The rave reviews on the web page gave me the confidence to present this dish to the people at church, where it received even more praise.
http://allrecipes.com//Recipe/scallop-scampi/Detail.aspx

I changed the recipe just a little from this.

Ingredients

• 2 tablespoons butter, 2 tablespoons olive oil
  
• 3 cloves garlic, minced
• 1 medium 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--For the potluck, I used gemelli instead so it would be easy to serve.
  
• 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 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. (I would say that you could even slightly undercook it. When you pour the scallop mixture on it, and let it sit a few minutes, the pasta will retain some of the liquid from the sauce.)
   
4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.