Garlic Lover's Scallop Scampi

Indulge your love for bold, savory flavors with this show-stopping recipe for Garlic Lover's Scallop Scampi. Tender, golden-seared sea scallops are the star of this dish, nestled atop al dente linguine bathed in a luscious garlic butter sauce with a hint of zesty lemon and a splash of dry white wine. A sprinkle of red pepper flakes adds a subtle kick, while freshly chopped parsley and grated Parmesan cheese provide the perfect finishing touch. Ready in just 30 minutes, this restaurant-quality seafood pasta is ideal for weeknight dinners or special occasions. Whether you're a garlic enthusiast or a seafood lover, this scallop scampi recipe combines elegance and comfort in every bite.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound large sea scallops
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 0.5 cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons fresh lemon juice
• 0.25 teaspoon crushed red pepper flakes
• 12 ounces linguine or spaghetti
• 2 tablespoons fresh parsley, chopped
• 0.25 cup grated Parmesan cheese
• 0 to taste salt
• 0 to taste freshly ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.

Step 2

Pat the sea scallops dry with paper towels, ensuring they are as dry as possible. Season both sides with salt and freshly ground black pepper.

Step 3

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and the mixture is hot, add the scallops in a single layer, being careful not to overcrowd the pan. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

Step 4

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon olive oil and 3 tablespoons butter. Once melted, add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and golden (do not burn).

Step 5

Deglaze the skillet by adding the dry white wine and fresh lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes to reduce slightly.

Step 6

Stir in the crushed red pepper flakes and season with salt and pepper, to taste.

Step 7

Add the cooked pasta back into the skillet, tossing to coat it in the garlic butter sauce. If the mixture seems dry, stir in some of the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.

Step 8

Gently fold in the seared scallops and cook for an additional 1-2 minutes to warm through.

Step 9

Remove from heat and sprinkle the dish with fresh parsley and grated Parmesan cheese. Serve immediately with additional Parmesan on the side, if desired.

Nutrition Facts

Serving size	(1080.1g)

Amount per serving	% Daily Value*
Calories	1920.3

Total Fat 89.8g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 330.0mg	0%
Sodium 5750.7mg	0%
Total Carbohydrate 143.1g	0%
Dietary Fiber 7.8g	0%
Total Sugars 4.0g
Protein 123.2g	0%

Vitamin D 0IU	0%
Calcium 351.4mg	0%
Iron 6.1mg	0%
Potassium 1907.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 26.3%

Carbs: 30.6%