Bay Scallops Scampi Recipe From Oyster Bar Executive Chef Sandy Ingber

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SCALLOP SCAMPI



Scallop Scampi image

Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end.

Provided by NIKKICOM

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 8

Number Of Ingredients 11

4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
½ cup dry white wine
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 43.5 g, Cholesterol 31.2 mg, Fat 9.3 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 799.4 mg, Sugar 1.3 g

SUMMER BAY SCALLOPS SCAMPI



Summer Bay Scallops Scampi image

You could also use small shrimp or lump crab meat for this easy pasta dish. Use more crushed red chili if a you like more heat.

Provided by erinsky

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb bay scallop
4 garlic cloves, minced
1/2 cup sun-dried tomato
1/4 cup chopped fresh parsley
salt and pepper
1 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1/2 cup butter
1/3 cup olive oil
1 lb angel hair pasta
1/2 cup parmesan cheese

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.

SCALLOP SCAMPI



Scallop Scampi image

Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces spaghetti
1 tablespoon vegetable oil
1 pound sea scallops, tough muscles on the side removed, patted dry
4 tablespoons (1/2 stick) unsalted butter
5 cloves garlic, minced
Juice of 2 lemons (about 1/3 cup)
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

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.

ROASTED BAY SCALLOPS WITH BROWN BUTTER AND SHALLOTS



Roasted Bay Scallops With Brown Butter And Shallots image

Provided by Mark Bittman

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1 1/2 pounds bay scallops
3 tablespoons minced shallots
Salt and pepper
Chopped basil or snipped chives for garnish

Steps:

  • Heat oven to maximum,at least 500 degrees. As it heats,place a roasting pan large enough to hold scallops in one layer in oven.When oven is hot, add butter to pan.Cook,shaking pan once or twice,until butter has melted and begun to turn brown.
  • Immediately add scallops and cook,undisturbed,about 3 minutes.Add shallots and stir.Roast for 2 minutes,or until scallops are tender and not at all rubbery;do not overcook.Remove to a platter,season with salt and pepper,stir in herb and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams

BAY SCALLOPS SCAMPI



Bay Scallops Scampi image

Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor.

Provided by Feast Your Eyes

Categories     European

Time 8m

Yield 3 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
3 tablespoons butter
1 lb bay scallop, rinsed and patted dry
3 garlic cloves, slivered
2 tablespoons fresh lemon juice
1/4 cup white wine
2 tablespoons capers
1 pinch kosher salt
fresh ground black pepper, to taste
fresh flat-leaf Italian parsley, roughly chopped
2 tablespoons lemon zest

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.

Nutrition Facts : Calories 292, Fat 19.1, SaturatedFat 8.4, Cholesterol 66.9, Sodium 915.9, Carbohydrate 7.9, Fiber 0.7, Sugar 0.7, Protein 18.8

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