Summer Bay Scallops Scampi
photo by Outta Here
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
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Delicious! Not much I can add to all of the great reviews already here. I might cut the amount of butter next time, though, as suggested by others. The sun-dried tomatoes are a nice touch, and I am going to do this again with shrimp. I used a lemon-oregano fettucini I get at a local farmer's market instead of angel hair pasta.
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Tweaks
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YUM!! Made this for dinner tonight. It was yummy! Everyone LOVED it! I did make a few changes, but it still turned out great! I used chicken broth instead of wine, and I used only 2 tbsp of oil and 2 tbsp of butter. I also used a dash of tabasco since I didn't have pepper flakes. I was also out of parsley so I used fresh basil....that was also good! I think I'll have to try this with chicken and shrimp, too!
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This is a delicious and easy dish to make. I have halved the amount of olive oil and used only a few T of butter, however. I did add some sliced, fresh mushrooms. I didn't have any crushed red pepper flakes so I added 1/2 t cayenne instead. On my next try I will add asparagus tips, as someone else has recommended. I think the taste and color will be a good addition. This recipe is definitely a keeper!