Summer Bay Scallops Scampi

"You could also use small shrimp or lump crab meat for this easy pasta dish. Use more crushed red chili if a you like more heat."
photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. I used this recipe because I wanted to use up some frozen Bay Scallops. I used the suggestion from other reviewers to cut down on the butter and oil. We enjoyed this dish and I would not hesitate to use it again! Kudos on the find!!!
  2. The flavors are great, but I found there was way too much oil and butter. Loved the sun dried tomatoes, they added a really nice flavor. Quick to make.....but definitely reduce the oil and butter! I'd half the amount, and then I could give 5 stars.
  3. 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.
  4. This was delicious! I reduced the butter and oil by half and omitted the spice for my preschooler and toddler and they devoured it. My husband added hot sauce and loved it too. Great and easy dinner!
  5. This was a great weeknight meal. Really good, and really easy.


  1. 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!
  2. 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!



Find More Recipes