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Scallop Scampi Recipe

Recipe by Pedro M. A. Neves

Scallop scampi is a classic Italian-American preparation featuring tender, briny scallops sautéed in a fragrant garlic, white wine, and butter sauce with fresh parsley and a squeeze of lemon. This elegant yet simple dish comes together in minutes and makes an impressive main course for special occasions or weeknight entertaining. Serve it over pasta, risotto, or with crusty bread to soak up the luxurious pan sauce.

Ingredients

• 1.2 kg (2.5 lbs) large sea scallops, patted dry
• 90 ml (6 tablespoons) extra-virgin olive oil, divided
• 60 g (4 tablespoons) unsalted butter
• 8 garlic cloves, minced
• 120 ml (1/2 cup) dry white wine (Pinot Grigio or Sauvignon Blanc)
• 30 ml (2 tablespoons) fresh lemon juice
• 15 g (1/4 teaspoon) red pepper flakes
• 30 g (1/4 cup) fresh flat-leaf parsley, chopped
• 1.25 ml (1/4 teaspoon) sea salt, plus more to taste
• 0.625 ml (1/8 teaspoon) freshly ground black pepper

Instructions

1. Pat the scallops completely dry with paper towels and season both sides lightly with salt and pepper. Allowing them to dry removes excess moisture so they develop a golden crust when seared.

2. Heat 30 ml (2 tablespoons) of olive oil in a large stainless steel skillet over medium-high heat until the oil shimmers, approximately 1 minute.

3. Working in two batches to avoid overcrowding, sear the scallops for 2–2.5 minutes per side until golden-brown and just cooked through. Transfer cooked scallops to a clean plate. Do not move them while searing.

4. Add the remaining 60 ml (4 tablespoons) of olive oil and the butter to the hot skillet, then immediately add the minced garlic and red pepper flakes. Sauté for 30–45 seconds until fragrant, stirring constantly.

5. Deglaze the pan by pouring in the white wine while scraping the bottom with a wooden spoon to release all browned bits. Simmer for 2–3 minutes until the wine reduces by half and turns slightly syrupy.

6. Remove the skillet from heat and stir in the lemon juice and fresh parsley. Return the scallops to the pan and toss gently to coat in the sauce. Taste and adjust seasoning with salt and pepper as needed.

Substitutions

• Substitute large shrimp (1 kg / 2 lbs) for scallops, cooking for 2–3 minutes per side until pink and opaque.
• Use 120 ml (1/2 cup) clam juice mixed with 1 tablespoon of dry vermouth instead of white wine for a deeper seafood flavor.
• Replace butter with 60 ml (1/4 cup) heavy cream added at the end for a lighter or dairy-free option using coconut cream.
• Substitute fresh tarragon or basil for parsley if preferred, using the same 30 g (1/4 cup) quantity.

Tips

• Pat scallops very dry before cooking—moisture prevents browning and creates steam that makes them tough. Let them air-dry on paper towels for 5 minutes if time allows.
• Do not crowd the pan when searing scallops. Cooking in two batches ensures each scallop develops a caramelized crust rather than steaming.
• Serve immediately while the sauce is hot and the scallops are at peak tenderness. Scallops toughen quickly if overcooked, so aim for just 2–2.5 minutes per side depending on thickness.

Scampi refers to the classic Italian preparation of shellfish or seafood cooked quickly in garlic, white wine, and butter—a technique that originated in Southern Italy and became popular throughout Mediterranean coastal regions. This dish exemplifies Italian coastal cooking that prioritizes fresh seafood prepared simply to highlight its natural briny sweetness.

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