Scallop Scampi

Scallop Scampi

211
NIKKICOM 0

"Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end."

Ingredients

45 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
  2. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Reviews

211
  1. 257 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

This was an excellent way to use scallops. However, small bay scallops should never be boiled rapidly, especially for more than a minute or two. I sauteed the onion and garlic for a few minutes...

Most helpful critical

Not bad. Need to reduce the wine as well as reduce the chicken stock. Next time I will use seafood stock, it just tasted to "chickeney" to me.

This was an excellent way to use scallops. However, small bay scallops should never be boiled rapidly, especially for more than a minute or two. I sauteed the onion and garlic for a few minutes...

This is by far the best recipe I have ever gotten off this site and believe-you-me I have gotten alot! I did make some changes to the recipe per the reviews of other users. I used a half butter...

This was wonderful!!! I did make three changes and I think they really made this dish a winner; I used butter instead of margarine, doubled the garlic and substituted a can of white clam sauc...

Since I first made this in 2002, I've made it many times since. I now add twice as much garlic, use half chicken both, half white wine, a half teaspoon each of oregano and basil, and a good spr...

This recipe was so much fun to play with! If you really like to cook (like I do), it's a kick! I doubled butter & wine, used a bunch of green onions instead, used Parmesano Reggiano, used Emeril...

I added shrimp and used angel hair pasta. Parsley was not mentioned in the ingredients section, but the recipe says to add parsley in Step #4. It needs it for a touch of color. You'll probabl...

This was such a delicious recipe. I followed some of the previous suggestions and added green onions, shrimp and mushrooms. The sauce turned out perfect, but it may be because I used ricotta an...

THIS IS INCREDIBLE! We have made it SEVERAL times and I LOVE IT - I am NOT a seafood person either. Made some small changes: Omitted margarine (don't believe in plastic butter - trans fats BAD!...

Not bad. Need to reduce the wine as well as reduce the chicken stock. Next time I will use seafood stock, it just tasted to "chickeney" to me.