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Bay scallop scampi is a simple yet elegant dinner made with pan seared scallops and a garlicky scampi sauce all tossed with linguine! It only takes 25 minutes to make so you can easily enjoy it for weeknight dinner!
If you’ve ever had shrimp scampi, you’ll love this version with scallops! It’s simple to make and has all the amazing flavor thanks to the classic scampi sauce!
The bay scallops are pan seared until browned and a little caramelized, and then coated in a garlicky, lemony white wine sauce and served with linguine!
We normally pair scallop scampi with crusty bread or air fryer garlic bread and a side salad. You can also serve the scallops on their own as an appetizer!
However you serve them, the recipe is perfect for a family meal, date night or a dinner party. It’s so easy, but so impressive, just like this butter garlic shrimp spaghetti!
Once you’ve given this scallop scampi recipe a try, be sure to check out this Instant Pot shrimp scampi recipe. And, if you love scallops like we do, you’ll want to give these sous vide scallops or these air fryer scallops a try too!
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Why this recipe works
- The scampi sauce is so simple and pairs beautifully with the sweet and tender scallops! If you have sauce leftover, I highly recommend dipping some crusty bread in it!
- Scallop scampi is a rich and elegant meal, and tastes like restaurant quality without the high price tag. You can impress your dinner guests and save money!
- The scallops and linguine cook quickly and the sauce takes no time to make. You can have this quick and easy meal on the table in just 25 minutes!
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What is scampi sauce?
Scampi sauce is a simple sauce usually served with seafood and made with fresh garlic, butter and white wine. Lemon juice is also sometimes added, and salt, pepper and herbs are typically added for seasoning.
What are bay scallops?
Bay scallops are small scallops, about ½ to ¾-inch in diameter. They have a sweet flavor and can be found in shallow bays or estuaries. They differ from sea scallops, which are about 3 times larger and harvested from cold, deep ocean waters.
Ingredients
The following are some of the key ingredients for scallop scampi. For the full list of ingredients and quantities, please see the recipe card below.
You’ll need 1 pound of bay scallops for this recipe. You can also use sea scallops but you’ll need to increase the cooking time.
Since the sauce is heavy on the wine, I recommend using a good quality, dry, crisp white wine like pinot grigio or sauvignon blanc. I would avoid wines labelled as cooking wines.
Step by step instructions
Step 1: Heat a skillet over medium-high heat and add the olive oil.
Step 2: Add the scallops and cook until lightly browned on the outside. (Cook in two separate batches to ensure they brown evenly).
Step 3: Remove and set aside. Turn the heat down to medium and add the butter. Add the garlic and sauté for 2-3 minutes, until garlic is softened and fragrant.
Step 4: Add the wine and simmer on low for 5-7 minutes. Add the salt, pepper and parsley and cook for 1 minute. Add the lemon juice and cook for 1 minute.
Step 5: Turn the heat down to medium-low and add in the scallops and pasta. Toss to combine.
If the sauce is too thin, stir in 1 tablespoon of the pasta cooking liquid at a time (while pasta is on medium heat) until the desired thickness is reached.
Expert tips
- For the best flavor, use a good quality dry white wine for the scampi sauce instead of a cooking wine.
- If you prefer not to use wine, you can use chicken or vegetable broth instead.
- If you’re using sea scallops, you’ll need to increase the cooking time as they are larger in size and will take a few minutes longer to cook.
- Scallops can easily over cook and turn rubbery, so keep an eye on them. Once they are browned and turn opaque, they’re cooked.
- To ensure the scallops brown and cook evenly, be careful not to overcrowd your skillet. I recommend searing the scallops in two batches.
- For the best sear, pat your scallops dry with paper towels before placing them in the skillet.
- For an extra pop of flavor and creamy texture, stir in some grated parmesan cheese just before serving.
Common questions
I like to use bay scallops in pasta dishes as they cook quickly and have a sweeter taste than sea scallops. Their small size also means they mix well throughout the pasta. You can also use sea scallops, but you'll need to increase the cooking time by a few minutes.
When choosing scallops to make this scampi, I also prefer to go with fresh scallops and always recommend dry scallops, which are natural scallops that haven't been treated with a phosphate solution.
To thicken scampi sauce, use some of the liquid the pasta cooked in. I usually reserve a quarter cup and just stir in 1 tablespoon at a time until the desired thickness is reached. Make sure the pasta is on medium heat. This will help the liquid thicken the sauce.
If you only have frozen scallops, I would defrost them first and pat them dry with paper towels to remove any excess moisture. If you cook them frozen, they will be watery and will not brown well.
This scallop scampi is best enjoyed as soon as it’s ready. If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days.
To reheat, I suggest warming the pasta and scallops with a little drizzle of olive oil in a skillet on the stovetop until heated through. The oil will help prevent the linguine from clumping.
I don’t recommend microwaving the leftovers as the scallops can get a little chewy and rubbery.
Serving options
While this recipe is served with linguine, you can use another type of pasta or rice like this coconut jasmine rice.
You can also pair it with a simple side salad like this strawberry spinach salad.
To soak up the scampi sauce, you can serve it with air fryer biscuits or some crusty bread.
If you prefer to serve it as an appetizer, you can always pair it with other seafood appetizers like these air fryer crab cakes and this Instant Pot shrimp.
Other seafood recipes to try
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Bay Scallop Scampi
Ingredients
- 1 pound bay scallops patted dry
- 1 teaspoon olive oil
- 4 garlic cloves minced
- 2 tablespoons butter
- 1 cup white wine
- 2 tablespoons Italian parsley
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2-3 tablespoons fresh lemon juice juice from 1-2 lemons
- 8 ounces linguine cooked and drained, ¼ cup cooking liquid reserved
Instructions
- Heat a skillet over medium-high heat and add the olive oil.
- Add the scallops and cook until lightly browned on the outside. (You'll need to do this in 2 separate batches to ensure they brown evenly).
- Remove and set aside.
- Turn the heat down to medium and add the butter.
- Add the garlic and sauté for 2-3 minutes, until garlic is softened and fragrant.
- Add the wine and simmer on low for 5-7 minutes.
- Add the salt, pepper and parsley and cook for 1 minute.
- Add the lemon juice and cook 1 minute.
- Turn the heat down to medium-low and add in the scallops and pasta. Toss to combine.
- If the sauce is too thin, stir in 1 tablespoon of the pasta cooking liquid at a time (while pasta is on medium heat) until the desired thickness is reached.
Expert Tips:
- For the best flavor, use a good quality dry white wine for the scampi sauce instead of a cooking wine.
- If you prefer not to use wine, you can use chicken or vegetable broth instead.
- If you’re using sea scallops, you’ll need to increase the cooking time as they are larger in size and will take a few minutes longer to cook.
- Scallops can easily over cook and turn rubbery, so keep an eye on them. Once they are browned and turn opaque, they’re cooked.
- To ensure the scallops brown and cook evenly, be careful not to overcrowd your skillet. I recommend searing the scallops in two batches.
- For the best sear, pat your scallops dry with paper towels before placing them in the skillet.
- For an extra pop of flavor and creamy texture, stir in some grated parmesan cheese just before serving.
Nutrition
Sheri says
I just made this recipe. I used a half pound of wild caught bay scallops. I didn't use butter because I am dairy free, but added more olive oil. I used Pinot Grigio. I also added about a half cup of red onions and a little red crushed pepper 🌶️. I used fresh parsley and plant based Parmesan. It was delicious! 😋! Thank you for sharing.
Danielle says
Glad you liked it - thank you!
Catherine says
I haven't had scampi in a long time and now I'm craving it! This looks absolutely delicious...love the idea of using scallops for it too!
Danielle says
Thanks!
Dannii says
What a delicious way to use scallops. The garlic butter wine mixture sounds incredible.
Danielle says
It comes out so yummy!
Andrea says
Using scallops like this is fantastic. It looks and sounds fabulous.
Danielle says
Thanks!
AISilva says
I love simple flavourful sauces with seafood and pasta.I can't wait to try this scallop scampi sauce!
Danielle says
Hope you love it!
Gina says
Absolutely delicious! Great meal for NYE too. I'll take this over shrimp any day!
Danielle says
Thanks Gina!