Bay Scallops Scampi

"Bay scallops sauteed in butter, garlic and white wine - A delicious dish your family and friends will savor."
 
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photo by micheleinkc photo by micheleinkc
photo by micheleinkc
Ready In:
8mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • 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.

Questions & Replies

  1. nevermind
     
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Reviews

  1. I used more garlic and reduced the sauce a bit. Excellent!
     
  2. I'm giving this 5 stars because I found it easy and very tasty, not to mention just a good technique for cooking scallops in general. I used extra large scallops instead of bay, so they did have to cook longer per side (more like 45 seconds) but the result was still a good sear and a deliciously done and non-gummy inside. I thought the left over sauce was too liquidy but still very tasty, and I used dry vermouth instead of white wine. Next time, I'll reduce the sauce with a quick boil and see how that fares. Thanks for the delish addition to our dinner!
     
  3. Love this recipe! Quick, easy, and I had everything on hand already. Served it with steamed broccoli and my husband loved it. Thank you!
     
  4. Loved it so much that I'm making it again tonight! Grateful for the specific note that advised us to heat up the pan and sear.
     
  5. terrific recipe! loved it
     
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Tweaks

  1. I'm giving this 5 stars because I found it easy and very tasty, not to mention just a good technique for cooking scallops in general. I used extra large scallops instead of bay, so they did have to cook longer per side (more like 45 seconds) but the result was still a good sear and a deliciously done and non-gummy inside. I thought the left over sauce was too liquidy but still very tasty, and I used dry vermouth instead of white wine. Next time, I'll reduce the sauce with a quick boil and see how that fares. Thanks for the delish addition to our dinner!
     

RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured. Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking. On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen. If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!" Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn. I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry. I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen. Buon appetito!
 
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