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Scallop Scampi with Garlic Bread
lina mhb

Scallop Scampi with Garlic Bread

Golden seared scallops, lemon garlic butter, and Parmesan-coated pasta make a satisfying seafood dinner, especially with crispy garlic bread on the side.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Dinner
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs large sea scallops, side muscles removed
  • 2 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 12 oz spaghetti or linguine
  • 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
  • 4 thick slices crusty artisan bread
  • 2 tbsp garlic butter, for bread
  • Extra Parmesan and parsley, for finishing

Equipment

  • large skillet For searing the scallops and making the sauce.
  • large pot For cooking the pasta.
  • Colander For draining the pasta.
  • skillet or broiler For toasting the garlic bread.
  • Tongs For tossing the pasta and handling the scallops.

Method
 

  1. Spread the bread slices with garlic butter. Toast in a skillet or under the broiler until golden and crisp. Set aside.
  2. Boil the spaghetti or linguine in salted water until al dente. Reserve a little pasta water, then drain.
  3. 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. 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. 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. Return the scallops to the skillet and gently coat them in the scampi sauce. Warm briefly without overcooking.
  7. 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.

Notes

Pat the scallops completely dry before searing. Reserve a little pasta water to help create a silky garlic butter sauce. Warm the scallops briefly when returning them to the skillet to avoid overcooking. The source lists approximately 610 calories and 39 g protein per serving; these figures have not been independently verified.