Scallop Scampi Recipe
Another easy and quick dinner idea that will wake your taste buds and get them dancing!! Classic Scampi made with scallops… Yum!
I had lots of fun hanging out with my sister this week. I get her for a few days several times a year and one time is usually in the summer. She is a busy girl with her dance and school, so I take the few days that I can get. We took full advantage of our time together and had lots of fun, but I had to take her home eventually. On the way back to mom’s, we stopped at the Cracker Barrel for lunch. Have you ever been there? It’s been years since I’ve been there and we ended up spending nearly two hours walking around the shop. That place is trouble if you’re not careful. So much fun stuff! I did end up getting something that I’ve been trying to find for a while. I got a brand new cast iron skillet! (Yes, I do have a big slight obsession with cast iron cookware but I did need a smaller size, I swear!)
Well, as soon as I got home, I had to put my new toy to a good use! I am such a sucker for scallops… I’m a sucker for any seafood really but scallops are special. I can’t explain it, it’s just love!
I couldn’t think of a better way to “welcome” my new skillet than making one of my favorite classic dishes. It’s so easy and fast, you can enjoy it any day. Scampi can be perfect for a fun family pasta night or a romantic candle light dinner. It’s a classic and never disappoints!
Feel free to be wild and make shrimp and scallops together! Yum!
Scallop Scampi Recipe
Ingredients
- 1/2 lb fresh scallops
- 1/3 lb uncooked linguine
- 1/2 tbsp olive oil
- 2 small shallots sliced
- 2 garlic cloves minced
- 3 tbsp butter
- 1/2 cup dry white wine
- 2 tbsp fresh lemon juice about 1 medium ripe lemon
- 1 tsp fresh minced parsley
- Salt to taste
Instructions
- Cook pasta according to the package and set aside.
- Have the rest of your ingredients ready.
- Preheat a medium pan on medium-high heat. Add olive oil and sliced shallots. Saute until onions are transparent. Add minced garlic and saute until garlic is fragrant.
- Add butter. Once butter is melted, add lemon juice and wine, mix well.
- When the mixture starts to simmer, add scallops. Salt to taste. Cook scallops for about 2-3 minutes on each side, they will turn white. Be careful not to overcook the scallops or they will be robbery.
- Take out the scallops and add linguine and parsley to the pan. Mix it with sauce and saute for just a minute.
- Separate pasta in two and top of with scallops. Enjoy!!
Nutrition
More Pasta Ideas From Me:
Chicken Cordon Bleu Pasta Skillet
Chipotle Shrimp Bacon & Tomato Pasta Bowl
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I didn’t have any white wine so used a dry red wine. It looked a little weird, but still tasted great! I will definitely make this dish again.
Nice! Glad the change up worked for you! 🙂
Very dissapointed in this recipe. We live in Florida and just got back from a weekend of Scalloping. Brought a bunch home and were ready to cook them up. Found this recipe, and chose it out of about a dozen. We are huge scampi fans, and it’s hard for me to even call this dish scampi. Lacking flavor, lacking spices. Luckily my brother in law who is a chef, was here when we we made it and was able to save the dish and create something very good with it.
I’m sorry you were disappointing with the recipe, Kris! I’m glad that whatever you added you liked. A scampi had four basic components which are butter, white wine, garlic, and lemon. If you want more, you can always add things to your personal taste. Thank you for letting me know!
I found this recipe scrumptious! There are a few things you can do if you find this recipe tasteless. I doubled the sauce and grated some lemon rind into it. I also added a tad more butter than suggested. I took out some sauce and kept it aside. I only half cooked the linguine in salted water then cooked the rest in half the sauce. I then cooked the scallops and added the remaining sauce and scallops to the pasta. Then sprinkled Parmesan cheese. Both my husband and son said it was the best scampi they’ve ever eaten.
Going to try your recipe tomorrow. Yesterday was my birthday and we went scalloping. Live in Fl.Hope it comes out as good as it looks. Will let you know. Thanks
Oh yay! I hope you will like it. I wish I could go scalloping 🙂 I love fresh scallops
Robbery. Too funny 😂 🤣
This was so good I licked the plate. 🙂
I love hearing that! Thank you, Jasmine 🙂
This looks amazing!! I know a few people who would just love this! 🙂