Easy Scallop Scampi
This quick and easy scallop scampi is a delicious twist on the classic shrimp scampi using sweet and tender sea scallops instead! This recipe is ready to serve in under 20 minutes and is a complete meal when served over pasta or your favorite noodles.
What is Scallop Scampi?
It’s no surprise that scampi is a classic dish on just about every seafood restaurant menu. The universally loved sauce is made with lemon, wine, butter and minced garlic. A combination of flavors that hits all the right notes. Scampi sauce is so versatile that you can pair it with your favorite seafood from scallops or shrimp to salmon and halibut. Olive oil is used to sear the scallops while the butter adds its signature flavor and velvety texture to the sauce.
Learn About Our Scallops
Here at Sizzlefish, our scallops are tender and rich with a mild flavor. They’re caught off the coast of Maryland in the mid-Atlantic Ocean before being dry packed without any preservative solution. This ensures the purest scallops and freshest flavor. Our wild scallops are rich in omega-3 fatty acids and are a great source of brain-boosting B-12. Sizzlefish scallops arrive frozen in packages of 4 for easy portioning.
2 portions Sizzlefish scallops
3 tbsp butter
2 tbsp olive oil
1 tbsp minced garlic
1 tbsp lemon zest
2 tbsp lemon juice
1/4 cup white wine
1/2 salt, divided
1/2 tsp chili flakes
2 tbsp chopped parsley
Blot scallops dry with paper towel and season with 1/4 teaspoon of salt.
Heat olive oil over medium-high heat in a skillet. Once oil is very hot, sear scallops for 4-5 minutes, turning after 2 minutes. Set aside on a plate.
Add butter and garlic to skillet and cook for 1 minute. Reduce heat to low. Add wine, lemon juice, lemon zest, chili flakes and remaining salt to skillet. Return scallops to skillet and simmer for 2 minutes longer. Top with parsley.
Serve scallop scampi hot on its own or over rice, zucchini noodles or pasta with crusty bread.
This recipe adds chili flakes for a touch of heat in every bite. You can adjust based on your preferences or omit altogether if preferred.
You can also use our Weathervane scallops in this recipe. Renowned for their size, this variety is the largest scallop in the world.
We love this scallop scampi served over al-dente noodles like spaghetti or linguine. Crusty bread is essential for soaking up the buttery lemon and herb scampi sauce.
Following a low carb diet? No problem! Simply serve the scallop scampi alongside sautéed broccoli, over zucchini noodles, or even over riced cauliflower for an antioxidant rich meal that satisfies without the hefty carb count.
- Serving Size
- 1 Serving
- per serving
- 44 grams
- 9.3 grams
- 21 grams
Leave a comment