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Overhead of seared bay scallops tossed with scampi sauce and linguine.
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Scallop Scampi

Scallop Scampi only takes 25 minutes to make with pan seared bay scallops and a garlicky scampi sauce all tossed with linguine!
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 404kcal

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.

Notes

  1. For the best flavor, use a good quality dry white wine for the scampi sauce instead of a cooking wine.
  2. If you prefer not to use wine, you can use chicken or vegetable broth instead. 
  3. 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.
  4. Scallops can easily over cook and turn rubbery, so keep an eye on them. Once they are browned and turn opaque, they’re cooked.
  5. To ensure the scallops brown and cook evenly, be careful not to overcrowd your skillet. I recommend searing the scallops in two batches.
  6. For the best sear, pat your scallops dry with paper towels before placing them in the skillet.
  7. For an extra pop of flavor and creamy texture, stir in some grated parmesan cheese just before serving.

Nutrition

Serving: 1cup | Calories: 404kcal | Carbohydrates: 49g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 648mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg