Shrimp and Scallop Scampi

lucy k.'s Note:

This is quick and delicious. It can be served with rice or pasta.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 3 tablespoons olive oil
• 1 large onion , chopped
• 6 cloves garlic , minced
• 1 lb small shrimp or 1 lb medium shrimp , peeled
• 1 lb scallops , quartered
• 1 cup white wine
• 2 tablespoons fresh basil or 2 teaspoons dried basil
• ½ teaspoon red pepper flakes
• ¼ cup chicken stock
• 1 teaspoon sugar
• 1⁄3; cup butter
• 1 lemon, juice of
• salt
• ground pepper
• ¼ cup parsley , chopped
• ¼ cup grated parmesan cheese

Directions:

1. Heat oil in a large skillet over medium heat.
2. Add onions, and cook for 2 minutes.
3. Add garlic.
4. Cook for 1 minute more.
5. Add shrimp and scallops, and cook for 2- 3 minutes.
6. Add wine, basil, pepper flakes, chicken stock, and sugar.
7. Simmer about 4 minutes, until shrimp are pink and scallops opaque.
8. Add butter, lemon juice, salt and pepper.
9. Serve over pasta or rice.
10. Sprinkle with parsley and parmesan.

Reviews

[rcjas]

Delish...... but I did change a few things. I decreased the red pepper to 1/4 tsp, i added half and half with the chicken broth and stirred the parm cheese into the both. It is a watery broth but it makes the bread yummy. The taste is great but I am going to work on the consistency.

[Chef #1171308]

I have to say I followed this recipe to the tee. Turned out GREAT!!! Yes it's watery, however, white sauce is suppose to be watery. I also used bay scallops(small ones). I also added 2 tablespoons of Parmesan cheese to the sauce. The flavors are out of this world. I LOVED IT!!!

[Aly Can't Cook]

Not sure what I did wrong with this, but then again, I can't cook. I followed the recipe exactly, including timing the cooking parts, except for two things: I used crushed garlic from a jar, and I used mushrooms instead of shrimp because only the scallops were on sale! The scampi was really watery, more like a broth than a sauce I could put over noodles. And it tasted overwhelmingly like wine. I was hoping the mushrooms would absorb some of the garlic as I put them in longest, with the onions. But we didn't get much flavor from the butter or garlic. I read another review about thickening it with half and half, but wasn't sure exactly how to do it, and I don't think that would have helped the flavor. I think the reviewer who said that "it is a very delicate sauce" is the closest to how we felt about it. It was quite sweet (we used Charles Shaw Sauvignon Blanc, maybe that was the problem!) I might try this again with stronger chicken stock, much less wine, and more garlic and lemon.