Scallop Scampi
User Reviews
5.0
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
320 kcal
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Course
Main Course, Appetizer, Lunch
Scallop Scampi
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This is my take on the classic scampi recipe, normally done with shrimp. If you don't have scallops, use shrimp, crawfish tails, little clams or chunks of lobster tail. You could also use an ultra firm fish like sturgeon, tuna or shark.
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Ingredients
- 2 tablespoon canola or grapeseed oil (or other high smoke point oil)
- 1 pound scallops, preferably large sea scallops
- 1 tablespoon olive oil
- 1 shallot, minced
- 6 cloves garlic, sliced thin
- 1 minced Thai chile or 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/2 pound cherry tomatoes
- 2 tablespoons chopped parsley
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper
Instructions
- Heat a large frying pan over high heat. While it's heating, pat the scallops dry with paper towels. Add the canola oil. When you see a wisp of smoke come up from the oil, add the scallops all at once, shaking the pan as you do to coat them with the oil. Let the scallops sear undisturbed over high heat until you see the side touching the pan brown. Toss them once, then move them to a bowl for now.
- Add the olive oil to the pan and turn the heat to medium-high. Add the shallot and sauté for a minute or two. Add the garlic and the chile, if you're using it, toss and cook 1 minute.
- Pour in the white wine and scrape up any browned bits in the pan with a wooden spoon. Once the white wine has boiled down by half, add the lemon juice and cherry tomatoes and let these cook for 1 minute. Add the parsley, the scallops and any juices back to the pan and toss to combine.
- Turn the heat off and add the butter 1 tablespoon at a time, swirling the pan to melt each tablespoon. Once one has emulsified -- that's what the swirling does -- add the next until you're done. Hit the pan with salt and pepper and serve with bread, or over pasta or polenta.
Notes
- I use large, dry-pack sea scallops like Alaskan weathervane scallops. But you can use smaller scallops if that's what's available.
- You want those scallops to be dry when they hit the pan. And you want that pan, and the oil in it, to be screaming hot. Definitely use your range hood fan for this recipe.
- It's OK if the scallops are not 100% cooked after Step 1. They will finish in the pan at the end.
- You can sub in basically any soft herb you like, from cilantro, to lemon verbena, mint, savory, pipicha, thyme, huacatay, etc.
- Don't be tempted to use cut up larger tomatoes here. You want that pop of the little cherry tomatoes, and they won't dissolve into your sauce, either.
- Don't like lemon? Use lime, or verjus, or vinegar.
- Scampi should be garlicky. Go for it.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
457mg
(19%)
Potassium
441mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
809IU
(16%)
Vitamin C
22mg
(24%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 457mg | 19% |
| Potassium | 441mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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