Bay Scallops Scampi Recipes

SCALLOP SCAMPI

Steps:

• 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.
• 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.

SCALLOP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
• Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

BAY SCALLOPS SCAMPI

Steps:

• In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
• MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
• Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
• Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
• Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
• COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.

BAY SCALLOPS WITH GARLIC

Steps:

• Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.

PECONIC BAY SCALLOP SCAMPI

Steps:

• In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.Transfer half of the scallops to a very hot skillet and cook without moving until seared. You can check the bottom of one to confirm before flipping the rest - if it hasn't browned wait a little longer.Gently flip and sear on other side until caramelized (this side will cook more quickly). Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.Remove skillet from heat.Add the garlic, lemon juice, wine and capers. Season with salt and pepper.Give a gentle toss and finish with parsley and lemon zest. Serve immediately.

CREAMY TUSCAN SHRIMP AND SCALLOPS

Steps:

• Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
• Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
• Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
• Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
• Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
• Season with salt and pepper, if desired.
• Return shrimp and scallops to skillet and serve topped with cream sauce.
• Optional: serve over cooked pasta, if desired.

SCALLOPS WITH LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

SUMMER BAY SCALLOPS SCAMPI

Steps:

• In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
• Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
• In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
• Rinse and pat dry scallops. Season with salt and pepper.
• When tomatoes are softened, squeeze out water and roughly chop.
• In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
• Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
• Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
• Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
• Add back to the sauce the scallops and any juices and the fresh herbs.
• Toss with the pasta and top with parmesan cheese.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

BAY SCALLOPS AND LINGUINI

Steps:

• _ Prepare linguini according to package directions _ Rinse scallops and pat dry _ Melt half of the butter with half of the olive oil in a large, heavy skillet _ Saute half of the minced garlic until transparent (not brown) _ Add half of the scallops and saute over medium high heat until cooked (appx 2 min.) _ Repeat last 3 steps with second batch of scallops _ Add first batch of cooked scallops back into skillet _ Add lemon juice, wine and salt _ Simmer for appx 1 minute _ Pour over linguini and add chopped parsley _

SHRIMP AND SCALLOP SCAMPI

Steps:

• 1. Rinse shrimp and set aside 2. Melt olive oil and butter in heavy skillet. 3. Add garlic and red pepper flakes and saute on low heat, about 5 minutes. 4. Raise heat to high, and when oil is hot, immediately add shrimp in shell. Toss the shrimp around constantly, until they turn pink. 5. Remove pan from heat. Add salt and pepper to taste, lemon juice, lemon zest, and fresh chopped parsley. 6. Return pan to high heat and saute for minute or two until butter sauce has slightly thickened. 7. Serve immediately in bowls witht hejuices poured over the shrimp.