Scallop Scampi Recipes

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EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

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

SHRIMP AND SCALLOP SCAMPI



Shrimp and Scallop Scampi image

Make and share this Shrimp and Scallop Scampi recipe from Food.com.

Provided by lucy k.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1 lb small shrimp or 1 lb medium shrimp, peeled
1 lb scallops, quartered
1 cup white wine
2 tablespoons fresh basil or 2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1/4 cup chicken stock
1 teaspoon sugar
1/3 cup butter
1 lemon, juice of
salt
ground pepper
1/4 cup parsley, chopped
1/4 cup grated parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add onions, and cook for 2 minutes.
  • Add garlic.
  • Cook for 1 minute more.
  • Add shrimp and scallops, and cook for 2- 3 minutes.
  • Add wine, basil, pepper flakes, chicken stock, and sugar.
  • Simmer about 4 minutes, until shrimp are pink and scallops opaque.
  • Add butter, lemon juice, salt and pepper.
  • Serve over pasta or rice.
  • Sprinkle with parsley and parmesan.

Nutrition Facts : Calories 558.6, Fat 30.4, SaturatedFat 12.7, Cholesterol 256.9, Sodium 584.5, Carbohydrate 13.8, Fiber 0.9, Sugar 3.9, Protein 46

SCALLOP SCAMPI RECIPE



Scallop Scampi Recipe image

Succulent scallop pieces simmering in a garlic lemon butter sauce served over angel hair pasta with cherry tomatoes and parmigiano reggiano cheese.

Provided by Eva Fry

Categories     Main Course

Time 20m

Number Of Ingredients 10

Kosher salt
1 lb angel hair pasta
1 lb sea scallops or scallop pieces
2 1/2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice, plus zest
1/2 cup dry white wine
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/2 cup cherry tomatoes, halved

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  • Meanwhile, heat a large skillet over medium-high heat. Pat the scallops dry, then season with salt and pepper.
  • Add olive oil and butter to skillet and and cook the scallops until golden on one side, about 3 minutes. Turn the scallops and add the garlic and chopped tomatoes; cook until the garlic is fragrant 1 to 2 more minutes.
  • Add the lemon juice and wine and bring to a boil. Cook until the sauce is reduced by half, about 3 minutes.
  • Drain the pasta and transfer to the skillet (or a large serving bowl if the skillet is not large enough). Toss with the scallops and sauce; garnish with parsley and lemon

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE



Shrimp and Scallop Scampi with Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
  • Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
  • Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
  • Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

FLORENTINE SCALLOP SCAMPI WITH FETTUCCINE



Florentine Scallop Scampi with Fettuccine image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

1/2 stick unsalted butter, (4 tablespoons)
5 cloves garlic, minced
Juice of 2 lemons (1/3 cup)
1/2 cup toasted hazelnuts, chopped
Kosher salt and freshly ground pepper
1 pound sea scallops, tough muscles on the side removed
12 ounces fresh fettuccine
2 cups baby spinach
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • 1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil.
  • 2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper.
  • 3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce.
  • 4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.

Nutrition Facts : Calories 624, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 68 milligrams, Sodium 328 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 33 grams

SHRIMP AND SCALLOP SCAMPI



SHRIMP AND SCALLOP SCAMPI image

Categories     Shellfish     Quick & Easy     Dinner

Number Of Ingredients 9

1 Pound Large Shrimp, or 1/2 lb Large Shrimp and 1/2 lb bay scallops, (shell on shrimp if possible to prevent shrinking)
1/2 Cup Olive Oil
1/4 Cup Butter
5 Garlic Cloves, chopped
Pinch of red pepper flakes
salt & freshly grated pepper to taste
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest (optional)
1/4 cup fresh parsley chopped (can use dried if necessary).

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.

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

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.

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