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Scallop Scampi

Scallop Scampi

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
NIKKICOM

NIKKICOM

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

ROWATT
180

ROWATT

11/9/2005

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, added the scallops and sauteed them for about 4 minutes then removed them from the pan. I then added all the other ingredients and let it cook down to the amount I needed and desire consistency. Returned the scallops and served over angel hair pasta. Excellent!

Melissa
92

Melissa

6/2/2007

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, half olive oil combo instead of margarine...I used scallions instead of the onions....I added shrimp, mushrooms and about 1 1/2 cups of shredded swiss cheese....I used parmesan cheese instead of romano and I only added a little parm during the cooking and added most of it right before serving while I was adding the swiss cheese. This came out delish, it was like being at the olive garden. The only thing that I will change next time is to double the sauce because with the added shrimp and mushrooms the sauce didn't seem too plentiful. I got rave reviews from my bro-in-law and sis and their only complaint was that they wanted more sauce. I served this with garlic bread and the remainder of white wine. Great! One more tip...add the cheese when it is warm, not boiling. So basically take it off the stove and let it set for maybe 5 minutes before adding the cheese. I figured this out the hard way. If you add the cheese when it's too hot it will clump up and stick to everything. The sauce doesn't get creamy that way. Only if you add it when it's warm.

ILUV2GOLF
57

ILUV2GOLF

12/9/2003

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 sauce for the chicken broth. Everything else was fine and my wife and I loved it!!

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