Spicy Scallop Scampi is an impressive dish that comes together in under 20 minutes. Seared scallops topped in a savory garlic, lemon, white wine, and butter sauce!
Spicy Scallop Scampi
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Spicy Scallop Scampi is an impressive dish that comes together in under 20 minutes. Seared scallops topped in a savory garlic, lemon, white wine, and butter sauce!Author:
1lb sea scallops, tough muscles removed
1 T. Olive Oil
5 T. salted butter, divided
1/2 c. white wine
1 T. minced garlic
1 T. lemon juice
1/2 t. lemon zest
1/4 t. crushed red pepper
1/4 t. kosher salt
1 T. chopped chives, to garnish
Pat scallops dry with paper towels.
Heat a skillet over medium high-high heat.
Add 1 T. olive oil and 1 T. butter, then when the butter melts, add your scallops.
Cook for about 2 minutes on the first side, until you can see the brown crust forming on the bottom. If you are using something like a cast-iron skillet, you should be able to get a great sear on your scallop—you can tell they are ready to flip when they release easily from the pan. (With a nonstick skillet, you just need to use your eyes since they won’t stick to the pan at all.)
Once flipped, cook only about 1 minute on the other side until they start to brown very lightly. Remove from pan. Scallops will continue cooking after you remove them, and overcooked scallops turn rubbery easily.
Turn down the heat to medium.
Add white wine, remaining 4 tablespoons butter, minced garlic, lemon juice, lemon zest, crushed red pepper, and salt. Cook for 2 minutes, until you can smell the garlic, and sauce has reduced slightly.
Serve scallops with scampi sauce poured over the top.
Garnish with fresh chopped chives.
Serve over rice or pasta, or with baguette to sop up the juices.
Recipe via Vanilla Bean Cuisine