If you’re a lover of Shrimp Scampi, a version with scallops is similarly sumptuous. Scampi actually means prawn in Italian. Scampi is “prawn” with a buttery, garlic sauce with herbs and wine. All you’re doing in this recipe is changing the shrimp out for scallops.
Some use this dish as an appetizer, while others make it stretch into a meal over pasta, rice, or polenta. You can tinker with the spices if you wish. This recipe is designed to be similar to that which you might get at any restaurant. Just have mints available!
- 2 tablespoons olive oil
- 1 pound large scallops (3 per person)
- 6 cloves garlic (minced)
- 4 tablespoons butter
- 2 teaspoons parsley flakes
- 2 tablespoons freshly squeezed lemon juice
- 1 cup blush wine
- lemon zest
- 3 bunches chives (chopped)
- salt and pepper to taste
- crusty bread
- Use a large iron frying pan.
- Put it on the cooktop over high heat.
- Pat each scallop dry thoroughly (be careful they can be delicate).
- Add the olive oil to the skillet.
- Place the scallops into the pan, with enough space to turn them.
- Let the scallops sear until they are golden brown.
- Repeat on the other side.
- Put them aside.
- Add butter to the pan and gently saute garlic (1 minute).
- Slowly pour the wine into the pan stirring over medium heat. Add the parsley and squeezed lemon.
- Place the scallops back into the pan so they warm.
- Add salt and pepper.
- Serve with a few chives and freshly zested lemon on top.
- Slice up some bread and make sure each person gets a bit of the sauce for dipping.