If you enjoy a good seafood pasta, this scallop scampi is a lovely one to try. Golden seared scallops, a lemon garlic butter sauce, and Parmesan-coated pasta make a satisfying dinner, especially with crispy garlic bread on the side for scooping up every bit of sauce.
Why You’ll Love This Recipe
- Golden seared scallops. A quick sear gives them a beautiful crust while staying tender inside.
- That bright lemon garlic butter sauce. Shallot, garlic, and lemon come together for a classic scampi flavor.
- Crispy garlic bread on the side. Perfect for mopping up any extra sauce.
- Ready in 35 minutes. An elegant seafood dinner that comes together at home.
Ingredients
For the Scallops
- 1½ lbs large sea scallops, side muscles removed
- 2 tbsp olive oil
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Pasta
- 12 oz spaghetti or linguine
For the Scampi Sauce
- 4 tbsp unsalted butter
- 6 cloves garlic, finely minced
- 1 small shallot, finely chopped
- ½ cup chicken or seafood broth
- 3 tbsp fresh lemon juice
- ½ tsp red pepper flakes
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
For the Garlic Bread and Finishing
- 4 thick slices crusty artisan bread
- 2 tbsp garlic butter, for bread
- Extra Parmesan and parsley, for finishing
How to Make Scallop Scampi with Garlic Bread
1. Toast the garlic bread. Spread the bread slices with garlic butter. Toast in a skillet or under the broiler until golden and crisp. Set aside.
2. Cook the pasta. Boil the spaghetti or linguine in salted water until al dente. Reserve a little pasta water, then drain.
3. Sear the scallops. Pat the scallops completely dry and season with salt, black pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Sear the scallops for about 2 minutes per side until golden and just cooked through. Remove and set aside.
4. Make the scampi sauce. Lower the heat and melt the butter in the same skillet. Add the shallot and garlic and cook until fragrant. Pour in the broth and lemon juice, then stir in the red pepper flakes and parsley. Simmer briefly.
5. Toss the pasta. Add the cooked pasta and Parmesan to the skillet. Toss gently, adding a little reserved pasta water as needed to create a silky garlic butter sauce.
6. Add the scallops. Return the scallops to the skillet and gently coat them in the scampi sauce. Warm briefly without overcooking.
7. Finish and serve. Divide the scallop scampi among plates. Spoon the remaining garlic butter sauce over the scallops and finish with extra Parmesan and parsley. Serve hot with the toasted garlic bread.
Tips for the Best Scallop Scampi
- Pat the scallops completely dry before searing. This is essential for developing a good golden crust instead of steaming in the pan.
- Don’t move the scallops while searing. Letting them sit undisturbed is what creates that deep golden color.
- Warm the scallops gently at the end. A brief return to the sauce keeps them from becoming rubbery.
- Save the pasta water. It helps create a silky sauce that clings to the noodles.
What to Serve with Scallop Scampi
The toasted garlic bread is the perfect built-in side, ideal for scooping up any extra sauce. A simple green salad also works well if you want something fresh alongside.
Frequently Asked Questions
Can I use frozen scallops?
Yes, just thaw completely and pat very dry before searing so they brown properly instead of steaming.
Can I use a different pasta shape?
Yes, fettuccine or angel hair would both work well in place of spaghetti or linguine.
Can I make this less spicy?
Yes, simply reduce or omit the red pepper flakes for a milder dish.
Scallop Scampi with Garlic Bread
Ingredients
Equipment
Method
- Spread the bread slices with garlic butter. Toast in a skillet or under the broiler until golden and crisp. Set aside.
- Boil the spaghetti or linguine in salted water until al dente. Reserve a little pasta water, then drain.
- Pat the scallops completely dry and season with salt, black pepper, and paprika. Heat the olive oil in a large skillet over medium high heat. Sear the scallops for about 2 minutes per side until golden and just cooked through. Remove and set aside.
- Lower the heat and melt the butter in the same skillet. Add the shallot and garlic and cook until fragrant. Pour in the broth and lemon juice, then stir in the red pepper flakes and parsley. Simmer briefly.
- Add the cooked pasta and Parmesan to the skillet. Toss gently, adding a little reserved pasta water as needed to create a silky garlic butter sauce.
- Return the scallops to the skillet and gently coat them in the scampi sauce. Warm briefly without overcooking.
- Divide the scallop scampi among plates. Spoon the remaining garlic butter sauce over the scallops and finish with extra Parmesan and parsley. Serve hot with the toasted garlic bread.