Best 6 Scallop Scampi Recipes

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

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.

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.

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.

SHRIMP & SCALLOP SCAMPI WITH LINGUINE

Steps:

• 1. Bring a large pot of salted water to a boil. Add the liquine and cook as the label directs.
• 2. Meanwhile, heat a large skillet over medium=high het. Pat the shrimp and scallop dry, then season with salt and pepper. Add 1/2 T. butter to the pan and cook the shrimp unti 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.
• 3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remiaining 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 T. of butter; season with salt and pepper to taste.
• 4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SCALLOP SCAMPI - CREAMY STYLE

Steps:

• first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
• lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get!
• leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
• drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
• when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking.
• add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
• when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
• once pasta is cooked, drain immediately and plate.
• ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
• you can squeeze some fresh lemons for a nice spritz. enjoy!

HEAVENLY GODDESS SCALLOP SCAMPI

Steps:

• season shrimp and scallops with seasalt, fresh black pepper, cayenne pepper, ground white pepper, ground oregano, garlic powder, onion powder, thyme leaves, ground thyme and paprika.
• heat olive oil, butter, garlic and onion whites saute till tender.
• add seasoned shrimp and scallops.
• after about 2 minutes turn the shrimp and scallops.
• add white wine, lemon juice, roma tomatoes, onion whites, artichoke hearts and cook for 2-2 1/2 minutes.
• add basil parmigiano reggiano and romano cheese and stir.
• line a serving bowl with fresh steamed spinach and pour the scampi mixture over the top.
• top with italian parsley and additional cheese if desired.
• crumble pancetta over the top.
• serve alongside angel hair pasta drizzled with a small amount of olive oil.
• can be served seperatly for serve yourself style.