Swimming Scallops Vongole Style
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
145 kcal
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Course
Main Course, Appetizer, Dinner
Swimming Scallops Vongole Style
Description
Swimming Scallops Vongole Style features scallops, fresh or frozen and rinsed, cooked gently in a broth infused with sautéed shallots, minced garlic, fennel seed, and chili flakes. Cherry tomatoes begin to break down in the pan, releasing juices that blend with dry unoaked white wine and vegetable broth. The liquid is brought to a simmer, then the scallops are added and covered to steam until they open, about 4-5 minutes.
The flavors are subtly spiced with fennel and chili, balanced by the acidity of the wine and tomatoes. The scallops retain a tender texture with a mild sweetness complemented by the aromatic broth. Optional fresh parsley and chive flowers bring brightness and herbal notes to the dish.
This dish pairs well with crusty bread to soak up the broth or can be served over al dente pasta, which will absorb some of the flavorful liquid. The cooking method preserves the delicate scallops while imbuing them with nuanced flavors.
Careful timing is required to avoid overcooking the scallops, which can turn rubbery and lose their natural sweetness. Using a dry unoaked white wine like Sauvignon Blanc enhances the flavor without overpowering the seafood.
Ingredients
- 2 tablespoon olive oil (Butter is a good substitute)
- 1 shallot about ¼ c chopped shallot, minced
- 2 cloves garlic minced
- ½ teaspoon fennel seed (Anise seed is a good substitute)
- ¼-1/2 teaspoon chili flakes Adjust to your taste preference
- 1 c cherry tomato About 15 tomatoes, halved
- ¾ c dry unoaked white wine (Sauvignon Blanc is my preference)
- ¾ c vegetable broth (Chicken Broth works equally well)
- 2 lb scallops swimming, fresh or frozen, still in shell and rinsed
- salt to taste
- black pepper to taste
- parsley optional, chopped for garnish
- chive flowers optional, chopped for garnish
Instructions
- Heat oil in a large saucepan that has a lid on medium heat. Add shallot and garlic and cook until translucent then stir in fennel and chili flakes, cook one more minute.
- Add tomatoes and continue cooking until just starting to break down, then add wine and bring to a boil for 2 minutes (to burn off some of the alcohol) then add broth and return heat to medium. Taste and add salt and pepper at this point if needed.
- Once liquid is at a high simmer or low boil, add scallops all at once and put lid on. Cook until all the scallops are opened, approximately 4-5 minutes. Toss gently with parsley and chive flowers if using and serve in bowls with crusty bread and a glass of that Sauvignon Blanc!
- *Optional: If wanting to add pasta, add pasta that's been cooked to al dente (cooked but still a bit firm to the bite) right after the scallops are cooked and toss through with the herbs. The pasta will soak up a bit of the steaming liquid and make a lovely sauce.
Notes
- Avoid overcooking scallops; cooking just until they open preserves their tender texture and sweet flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 390mg | 16% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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