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Scallops Scampi Style
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- #49517
Meaty sea scallops get the scampi treatment in this simple recipe. The scallops are cooked in a buttery wine sauce and served on top of pasta.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound linguine pasta, uncooked
2 tablespoons butter
1 1/2 clove garlic, minced
1/2 cup chopped onion
1/4 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup chicken broth
1 pound sea scallops
1/4 cup grated Romano cheese
directions
Bring a large pot of salted water to a boil over medium-high heat. Add the linguine and cook until al dente, about 10 minutes. Drain well and keep the pasta warm.
Meanwhile, melt the butter in a skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until soft.
Add the wine, salt, and pepper. Mix well. Stir in the chicken broth. Increase the heat to medium-high and bring the liquid to a boil. Add the scallops and cook, at a boil, for 4-8 minutes or until the scallops are cooked.
Divide the pasta between individual dinner plates or bowls. Top with the scallops and sauce and sprinkle with the cheese. Serve immediately.
common recipe questions
Can I use bay scallops instead of sea scallops?
You can. Bay scallops are significantly smaller than sea scallops so you will need to adjust the cooking time accordingly. They will cook much faster.
What wine should I use in this recipe?
Any good white wine that you would drink (not cooking wine) such as a Chardonnay or Pinot Grigio.
tools needed
Large Pot: Needed to boil the linguine pasta until al dente. Use a pot with a lid for easy draining.
Skillet: To melt the butter and saute the garlic and onion for the scampi sauce. Make sure the skillet has enough space for the scallops to cook evenly.
Stirring Spoon: For stirring the garlic, onion, wine, salt, pepper, and chicken broth together in the skillet.
Grater: Required to grate the Romano cheese before sprinkling it on top of the finished dish. A box grater or handheld grater will work.
Tongs: Handy for transferring the cooked scallops from the skillet to the top of the pasta. Tongs help keep the scallops intact.
what goes with it?
Garlic Bread: Complete the scampi experience with some garlic bread on the side. The buttery, garlicky goodness will perfectly complement the flavors of the scallops and pasta.
Lemon Zest: A sprinkle of fresh lemon zest over the finished dish will provide a bright, zesty contrast to the rich, savory flavors of the scallop scampi.
Arugula Salad: Balance out the richness of the dish with a simple arugula salad dressed with lemon vinaigrette. The peppery arugula will add a nice balance.
beverage pairings
Wine Pairings
Chardonnay: A nice buttery Chardonnay will complement the richness of the butter sauce in this dish.
Pinot Grigio: The crisp acidity of a Pinot Grigio will help balance the flavors of the garlic and onion in the recipe.
Sauvignon Blanc: The bright acidity of a Sauvignon Blanc will cut through the richness of the dish and enhance the flavors of the sea scallops.
Any of the above wines can be used in the recipe as well.
Other Alcohol Pairings
Gin and Tonic: The herbal and citrus notes in a Gin and Tonic will add a refreshing contrast to the buttery sauce and sea scallops.
IPA: The hoppy bitterness of an IPA will stand up well to the bold flavors of the garlic and onion in this dish.
Non-Alcoholic Pairings
Sparkling Water with Lemon: The effervescence of sparkling water with a squeeze of lemon will cleanse the palate between bites.
Iced Green Tea: The earthy notes of green tea will complement the seafood flavors in this dish and provide a refreshing beverage option.
nutrition data
414 calories, 10 grams fat, 48 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
March 9, 2006
I thought is was a little to juicy so I added a little corn strach at the very end of cooking to thicken it up, but my company and I enjoyed it and I'll have it again.