Scallops Scampi Style
Juicy scallops are marinated in a flavorful garlic and white wine sauce, then served with a lemony butter glaze and fresh parsley, perfect for seafood lovers seeking elegance.
Ingredients
Instructions
- Melt butter in a large baking pan to hold a single layer of scallops.
- Stir in olive oil, minced garlic, white wine, lemon juice, Worcestershire sauce, Tabasco sauce, and salt.
- Mix well to combine.
- Add scallops to the pan and toss gently to coat.
- Marinate in the refrigerator for 2 to 3 hours before cooking.
Tips & Substitutions
For the best flavor, use high-quality scallops and allow them to marinate for the full 3 hours. If you prefer a lighter dish, substitute half of the butter with additional olive oil. Fresh herbs can enhance flavor; try adding thyme or basil alongside the parsley. Be cautious not to overcook the scallops, as they can become rubbery. This dish pairs beautifully with Tubetini Salad for a refreshing side.
Serving Suggestions
Serve the Scallops Scampi Style over a bed of pasta or alongside a light salad for a complete meal. It pairs well with crusty bread to soak up the delicious sauce. Consider serving with a side of steamed asparagus or green beans for a colorful plate. This dish also complements a glass of the same dry white wine used in the recipe.
Storage & Reheating
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat, adding a splash of olive oil or butter to prevent drying out. Avoid microwaving, as it can make the scallops tough. Serve with fresh lemon wedges to brighten the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Scampi Style contains roughly 654 calories, with 4g protein, 15g carbohydrates, and 65g fat. It is a good source of iron (15% of the Daily Value), vitamin C (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 771mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely in the refrigerator before marinating. This helps them absorb the flavors better. Pat them dry to avoid excess moisture, which can affect cooking.
What type of dry white wine is best for cooking?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well for this recipe. Avoid sweet wines, as they can alter the taste of the dish. The wine should be something you would enjoy drinking.
How do I know when the scallops are cooked properly?
Scallops are done when they are opaque and have a slight golden crust. They should be firm to the touch but not rubbery. Cooking time varies based on size, but generally, 2-3 minutes per side on medium-high heat is ideal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).