Scallop Scampi

Scallop Scampi

205 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (205)

Rate This Recipe


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!



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.



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!!

More Reviews

Similar Recipes

Shrimp Scampi I

Shrimp Scampi I

Linguine with Scampi

Linguine with Scampi

Creamy Scallop Chowder

Creamy Scallop Chowder

Bay Scallop Chowder

Bay Scallop Chowder

Scrumptious Shrimp Scampi Linguine

Scrumptious Shrimp Scampi Linguine

Shrimp Scampi with Pasta

Shrimp Scampi with Pasta


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Linguine with Scampi


next recipe:

Not Really Chicken Scampi