Best 6 Summer Bay Scallops Scampi Recipes

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Scallops scampi is a classic summer dish that is both elegant and easy to prepare. This recipe uses fresh bay scallops, which are sautéed in butter and olive oil with garlic, shallots, and white wine. The scallops are then tossed with a creamy tomato sauce, made with fresh tomatoes, cream, and Parmesan cheese. The dish is served over angel hair pasta or rice.

In addition to the classic scallops scampi recipe, this article also includes three variations:

* **Scallops Scampi with Zucchini and Corn:** This variation adds fresh zucchini and corn to the dish, for a more summery flavor.
* **Scallops Scampi with Asparagus and Peas:** This variation uses asparagus and peas instead of zucchini and corn, for a more spring-like flavor.
* **Scallops Scampi with Shrimp:** This variation adds shrimp to the dish, for a more seafood-packed meal.

All four recipes are easy to follow and can be made in under 30 minutes. They are perfect for a quick and easy weeknight meal, or for a special occasion dinner.

Check out the recipes below so you can choose the best recipe for yourself!

PECONIC BAY SCALLOP SCAMPI



Peconic Bay Scallop Scampi image

OurHarvest's day boat sea scallops have a delicious sweet flavor, balanced with just a hint of brininess from the ocean. Scallops are simple and quick to cook. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat. When cooking scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren't dry enough they won't brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan.We serve it with pasta to soak up all of that delicious sauce.

Provided by Adapted from a recipe from Food.com

Number Of Ingredients 11

1.5 pound Scallops
1.5 tablespoon Olive Oil
3 tablespoon Butter
3 Organic Garlic cloves, slivered
2 tablespoon Fresh Lemon Juice
0.25 cup White wine
2 tablespoon Capers
Kosher salt, to taste
Fresh ground black pepper, to taste
Fresh flat-leaf Italian parsley, roughly chopped
2 tablespoon Lemon Zest

Steps:

  • In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.Transfer half of the scallops to a very hot skillet and cook without moving until seared. You can check the bottom of one to confirm before flipping the rest - if it hasn't browned wait a little longer.Gently flip and sear on other side until caramelized (this side will cook more quickly). Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.Remove skillet from heat.Add the garlic, lemon juice, wine and capers. Season with salt and pepper.Give a gentle toss and finish with parsley and lemon zest. Serve immediately.

SCALLOP SCAMPI



Scallop Scampi image

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.

Provided by NIKKICOM

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 8

Number Of Ingredients 11

4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
½ cup dry white wine
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta
¼ cup chopped fresh parsley

Steps:

  • 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.
  • Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
  • 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.
  • Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 43.5 g, Cholesterol 31.2 mg, Fat 9.3 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 799.4 mg, Sugar 1.3 g

BAY SCALLOPS SCAMPI



Bay Scallops Scampi image

Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor.

Provided by Feast Your Eyes

Categories     European

Time 8m

Yield 3 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
3 tablespoons butter
1 lb bay scallop, rinsed and patted dry
3 garlic cloves, slivered
2 tablespoons fresh lemon juice
1/4 cup white wine
2 tablespoons capers
1 pinch kosher salt
fresh ground black pepper, to taste
fresh flat-leaf Italian parsley, roughly chopped
2 tablespoons lemon zest

Steps:

  • In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
  • MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
  • Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
  • Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
  • Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
  • COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.

Nutrition Facts : Calories 292, Fat 19.1, SaturatedFat 8.4, Cholesterol 66.9, Sodium 915.9, Carbohydrate 7.9, Fiber 0.7, Sugar 0.7, Protein 18.8

SCALLOP SCAMPI



Scallop Scampi image

Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces spaghetti
1 tablespoon vegetable oil
1 pound sea scallops, tough muscles on the side removed, patted dry
4 tablespoons (1/2 stick) unsalted butter
5 cloves garlic, minced
Juice of 2 lemons (about 1/3 cup)
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
  • Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
  • Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

SUMMER BAY SCALLOPS SCAMPI



Summer Bay Scallops Scampi image

You could also use small shrimp or lump crab meat for this easy pasta dish. Use more crushed red chili if a you like more heat.

Provided by erinsky

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb bay scallop
4 garlic cloves, minced
1/2 cup sun-dried tomato
1/4 cup chopped fresh parsley
salt and pepper
1 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1/2 cup butter
1/3 cup olive oil
1 lb angel hair pasta
1/2 cup parmesan cheese

Steps:

  • In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
  • Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
  • In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
  • Rinse and pat dry scallops. Season with salt and pepper.
  • When tomatoes are softened, squeeze out water and roughly chop.
  • In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
  • Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
  • Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
  • Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
  • Add back to the sauce the scallops and any juices and the fresh herbs.
  • Toss with the pasta and top with parmesan cheese.

SUMMER SQUASH SCAMPI



Summer Squash Scampi image

While scampi is a type of crustacean (also known as langoustines), the word has also come to refer to the garlicky lemon-butter sauce that drapes shrimp at Italian American restaurants. But what if you lost the shellfish altogether? When summer squash is sliced and cooked only part way, they have a juicy snap similar to shrimp, no mushiness. This rendition also maintains the lively flavors of garlic and lemon, which are only slightly mellowed by the residual heat of the sauce. Eat with pasta or crusty bread, or as a side dish to any summery meal.

Provided by Ali Slagle

Categories     dinner, weeknight, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds zucchini or other summer squash, sliced into ½-inch-thick rounds
Kosher salt (such as Diamond Crystal)
Neutral oil, such as grapeseed or canola
1 garlic clove, finely chopped
1/4 teaspoon red-pepper flakes
1/2 cup white wine
3 tablespoons unsalted butter, cubed and cold
1 tablespoon lemon juice (from half a lemon)
1 tablespoon chopped parsley, mint or basil leaves (or ½ tablespoon chopped tarragon leaves)

Steps:

  • Arrange the squash in a single layer and sprinkle with ¾ teaspoon salt. Let sit for 10 minutes (and no more than 30). Pat dry with a kitchen towel or paper towel.
  • In a large (12-inch) skillet over medium-high, heat a thin layer of oil (about 1 tablespoon). Add a single layer of squash, salted sides down. Cook, without flipping, until browned underneath, 2 to 3 minutes. Transfer to a platter or large plate, and repeat with the remaining squash, adding more oil as necessary. Sprinkle with garlic and red-pepper flakes.
  • With the empty skillet over medium-high heat, add the white wine (stand back as it may flame). Simmer until reduced by half, 2 to 3 minutes. Add the butter and shake the skillet until the butter melts and combines with the wine into a smooth sauce. Remove skillet from the heat, add the lemon juice and shake to combine. Season to taste with salt, then pour over the squash. Top with the parsley and serve warm.

Tips:

  • Use fresh scallops: Fresh scallops have a sweet, briny flavor and a tender texture. Avoid frozen scallops, as they can be tough and flavorless.
  • Clean the scallops properly: Remove the side muscle from each scallop. This is a small, tough muscle that runs along the side of the scallop. To remove it, use a sharp knife to cut along the muscle and then pull it out.
  • Sear the scallops in hot oil: Searing the scallops in hot oil creates a golden brown crust and helps to lock in the flavor. Cook the scallops for 2-3 minutes per side, or until they are opaque and cooked through.
  • Use a flavorful scampi sauce: The scampi sauce is what really makes this dish special. Use a sauce that is made with fresh herbs, garlic, and white wine. You can also add other ingredients to your sauce, such as tomatoes, mushrooms, or shrimp.
  • Serve the scallops immediately: Scallops are best served immediately after they are cooked. They can be served over pasta, rice, or vegetables.

Conclusion:

Summer bay scallops scampi is a delicious and elegant dish that is perfect for a special occasion. It's also a relatively easy dish to make, so it's perfect for home cooks of all levels. With its sweet, briny scallops, flavorful scampi sauce, and colorful summer vegetables, this dish is sure to impress your friends and family.

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