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Scallop Scampi

SUBMITTED BY: NIKKICOM PHOTO BY: Christine

"Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end."

RECIPE RATING:

Read Reviews (126)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta
1/4 cup chopped fresh parsley

DIRECTIONS

In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

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REVIEWS

Reviewed on Aug. 29, 2002 by KIMAR

I added shrimp and used angel hair pasta. Parsley was not mentioned in the ingredients... MORE

Reviewed on Nov. 9, 2005 by ROWATT

This was an excellent way to use scallops. However, small bay scallops should never be boiled... MORE

Reviewed on Nov. 16, 2002 by RUMOUR

This recipe was so much fun to play with! If you really like to cook (like I do), it's a kick!... MORE

Reviewed on Dec. 9, 2003 by ILUV2GOLF

This was wonderful!!! I did make three changes and I think they really made this dish a... MORE

Reviewed on Jun. 2, 2007 by Melissa

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Melissa
Jun. 2, 2007

This is by far the best recipe I have ever gotten off this site and believe-you-me I have gotten alot! I did make some changes to the recipe per the reviews of other users. I used a half butter, half olive oil combo instead of margarine...I used scallions instead of the onions....I added shrimp, mushrooms and about 1 1/2 cups of shredded swiss cheese....I used parmesan cheese instead of romano and I only added a little parm during the cooking and added most of it right before serving while I was adding the swiss cheese. This came out delish, it was like being at the olive garden. The only thing that I will change next time is to double the sauce because with the added shrimp and mushrooms the sauce didn't seem too plentiful. I got rave reviews from my bro-in-law and sis and their only complaint was that they wanted more sauce. I served this with garlic bread and the remainder of white wine. Great! One more tip...add the cheese when it is warm, not boiling. So basically take it off the stove and let it set for maybe 5 minutes before adding the cheese. I figured this out the hard way. If you add the cheese when it's too hot it will clump up and stick to everything. The sauce doesn't get creamy that way. Only if you add it when it's warm.

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6 users found this review helpful

This is by far the best recipe I have ever gotten off this site and believe-you-me I have... MORE

Reviewed on Feb. 2, 2004 by SVUONO

Not bad. Need to reduce the wine as well as reduce the chicken stock. Next time I will use... MORE

Reviewed on Jan. 3, 2004 by EMMA55

THIS IS INCREDIBLE! We have made it SEVERAL times and I LOVE IT - I am NOT a seafood person... MORE

Reviewed on Sep. 3, 2006 by cddinner

This was such a delicious recipe. I followed some of the previous suggestions and added green... MORE

Reviewed on Aug. 26, 2007 by claudygirl

Since I first made this in 2004, I've made it many times since. I now add twice as much... MORE

Reviewed on Sep. 23, 2003 by BIANCOA

My husband has bad heartburn when he eats reds sauces. been trying to find other pasta recipes... MORE

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