Scallop Scampi

Scallop Scampi

NIKKICOM

"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."
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Ingredients

45 m servings 360 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
  3. 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.
  4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Reviews

Read all reviews 216
  1. 263 Ratings

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Most helpful positive review

This was an excellent way to use scallops. However, small bay scallops should never be boiled rapidly, especially for more than a minute or two. I sauteed the onion and garlic for a few minutes...

Most helpful critical review

Not bad. Need to reduce the wine as well as reduce the chicken stock. Next time I will use seafood stock, it just tasted to "chickeney" to me.

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This was an excellent way to use scallops. However, small bay scallops should never be boiled rapidly, especially for more than a minute or two. I sauteed the onion and garlic for a few minutes...

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...

This was wonderful!!! I did make three changes and I think they really made this dish a winner; I used butter instead of margarine, doubled the garlic and substituted a can of white clam sauc...

Since I first made this in 2002, I've made it many times since. I now add twice as much garlic, use half chicken both, half white wine, a half teaspoon each of oregano and basil, and a good spr...

This recipe was so much fun to play with! If you really like to cook (like I do), it's a kick! I doubled butter & wine, used a bunch of green onions instead, used Parmesano Reggiano, used Emeril...

I added shrimp and used angel hair pasta. Parsley was not mentioned in the ingredients section, but the recipe says to add parsley in Step #4. It needs it for a touch of color. You'll probabl...

This was such a delicious recipe. I followed some of the previous suggestions and added green onions, shrimp and mushrooms. The sauce turned out perfect, but it may be because I used ricotta an...

THIS IS INCREDIBLE! We have made it SEVERAL times and I LOVE IT - I am NOT a seafood person either. Made some small changes: Omitted margarine (don't believe in plastic butter - trans fats BAD!...

Not bad. Need to reduce the wine as well as reduce the chicken stock. Next time I will use seafood stock, it just tasted to "chickeney" to me.

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