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    You are in: Home / Recipes / Bay Scallops Scampi Recipe
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    Bay Scallops Scampi

    Bay Scallops Scampi. Photo by micheleinkc

    1/1 Photo of Bay Scallops Scampi

    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    5 mins

    3 mins

    Feast Your Eyes!'s Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
    6. 6
      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.

    Ratings & Reviews:

    • on October 09, 2009

      55

      I used more garlic and reduced the sauce a bit. Excellent!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2009

      55

      terrific recipe! loved it

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Bay Scallops Scampi

    Serving Size: 1 (214 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 291.9
     
    Calories from Fat 171
    58%
    Total Fat 19.1 g
    29%
    Saturated Fat 8.4 g
    42%
    Cholesterol 66.9 mg
    22%
    Sodium 915.9 mg
    38%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.6 g
    2%
    Protein 18.8 g
    37%

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