Scallop Scampi Recipe
Succulent scallop pieces simmering in a garlic lemon butter sauce served over angel hair pasta with cherry tomatoes and parmigiano reggiano cheese.
Servings 4 servings
Calories
Ingredients
- Kosher salt
- 1 lb angel hair pasta
- 1 lb sea scallops or scallop pieces
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice, plus zest
- 1/2 cup dry white wine
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/2 cup cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Meanwhile, heat a large skillet over medium-high heat. Pat the scallops dry, then season with salt and pepper.
- Add olive oil and butter to skillet and and cook the scallops until golden on one side, about 3 minutes. Turn the scallops and add the garlic and chopped tomatoes; cook until the garlic is fragrant 1 to 2 more minutes.
- Add the lemon juice and wine and bring to a boil. Cook until the sauce is reduced by half, about 3 minutes.
- Drain the pasta and transfer to the skillet (or a large serving bowl if the skillet is not large enough). Toss with the scallops and sauce; garnish with parsley and lemon
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg