SCALLOP SCAMPI - CREAMY STYLE
this is one of my family's favorites. the only thing we need to buy when we're in the mood for this is the scallops! everything else is pretty cheap and can usually be found in your pantry. it's simple, delicious, and very filling (while still being nice to your waist-line!) PERFECT FOR PESCATARIANS!
Provided by altheacodamon
Categories European
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
- lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get!
- leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
- drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
- when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking.
- add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
- when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
- once pasta is cooked, drain immediately and plate.
- ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
- you can squeeze some fresh lemons for a nice spritz. enjoy!
Nutrition Facts : Calories 872.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 47.3, Sodium 1948.1, Carbohydrate 117.6, Fiber 4.8, Sugar 3.1, Protein 38.2
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Anuroopan. S Anuroopan. S
[email protected]This recipe is not available in my country.
Mir_ist_langweilig
[email protected]I'm allergic to scallops. I can't eat this recipe.
Erfanul Haque
[email protected]This recipe is too expensive. I can't afford to make it.
Golola maurice
[email protected]I'm not a big fan of scallops. I don't think I'll like this recipe.
Khizar Khizar
[email protected]This recipe looks a bit complicated. I'm not sure if I can pull it off.
Bandara RmkA
[email protected]I'm not sure about this recipe. I've never had scallop scampi before.
Ddungu Francis
[email protected]This recipe is a great way to enjoy scallops. The creamy sauce is a perfect complement to the delicate flavor of the scallops.
Jsjsbsv Nsjsjsj
[email protected]I can't wait to try this recipe. It looks delicious.
Maxx Frisco
[email protected]This recipe is a must-try for any seafood lover.
Thabani Mbutho
[email protected]I've made this recipe several times and it's always a winner. The scallops are cooked perfectly and the sauce is divine.
Afrin Mst
[email protected]This is my go-to recipe for scallop scampi. It's always a hit with my guests.
Robert Jean Louis
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The scallops are always cooked perfectly and the sauce is so creamy and flavorful. I highly recommend this recipe.
Kelix snodgrass
[email protected]This recipe was easy to follow and the results were delicious. The scallops were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Amy Virk
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were tender and juicy, and the sauce was creamy and flavorful. I'll definitely be making this again.
Nana Kwasi
[email protected]This scallop scampi recipe is a keeper! The creamy sauce is rich and flavorful, and the scallops are cooked perfectly. I served it over angel hair pasta, and it was a hit with my family.