Scallop Scampi with Greens

This scallop recipe was inspired by greens I had lying around in the refrigerator, which means you're welcome to substitute any you have on hand, too.

Click here to see more recipes on Cindy's Table.


  • 1/4 Cup olive oil
  • 1/4 Teaspoon red pepper flakes
  • 1 Pound sea scallops, muscle removed
  • Sea salt, to taste
  • 1 Teaspoon dried parsley
  • 1 clove garlic, minced
  • 2 Tablespoons diced shallot
  • 3 Tablespoons dry white wine
  • One 10-ounce bag fresh baby spinach
  • 2 Cups chopped kale
  • 1 Tablespoon chopped Italian parsley
  • 3/4 Teaspoons freshly ground pepper

Scampi, also know as Langoustines or Norway lobsters, are about the size of a large crawfish and harvested from silty bottom regions of the Eastern Atlantic and parts of the Mediterranean Sea.

They are closer related to and have a taste and texture more akin to lobster than shrimp. Not readily available in the United States, immigrants utilized the local shrimp in their recipes, and our modern definition of &ldquoscampi&rdquo as a preparation style was born.

What Type of Pasta to Serve with Shrimp and Scallop Scampi?

If you were in Italy, you&rsquod most likely eat shrimp and scallop scampi over linguine noodles, angel hair pasta, or even orzo. It&rsquos hard to imagine scampi not going well over any carbohydrate, though&mdashgarlic bread, hello!&mdashso feel free to get creative.

Once you&rsquove tasted the first bite of tender shellfish wrapped in linguine and drowned in a savory sauce made from white wine, butter, garlic, sweet pepper, lemon juice, and chopped parsley and parmesan cheese garnish, don&rsquot be surprised if you develop a life-long craving for this dish.

If you do, fret not. This shrimp and scallop scampi recipe is something you can whip up fairly quickly when the urge hits. While it makes for a nice treat, it&rsquos also rich in protein with some antioxidants thrown in (shrimp is loaded with an antioxidant called astaxanthin, which benefits the heart and skin).

To make this recipe, all you need are 14 simple ingredients (and your cooked pasta of choice) and 30 minutes, all in. Shrimp and scallop scampi is a low-maintenance pasta dish you can add to your family&rsquos weeknight dinner rotation, but it&rsquos also fit for a date night in. Let&rsquos get started.

Reviews ( 4 )

Thought this was okay. I agree, took quite a bit of time and harder to make than it needed to be.

Pretty easy to make (even though it does use 2 skillets and a saucepan, so more clean up), and totally delicious. My husband who never really had scallops before and isn't a big vegetable eater, really loved it. A splurge because diver scallops are generally not cheap, but worth it for a special meal or just any night - I made it on a Monday after work and the gym. I would definitely make this again.

Hamptons Epicure: Mark Strausman’s Recipe for Sea Scallops, Scampi-Style

Many credit Chef Mark Strausman’s ’80s summer restaurant Sapore di Mare in Wainscott as being “the first Hamptons pop-up.” That credit probably belongs to restauranteur Henry Soulé’s takeover of East Hampton’s The Hedges for the summer of 1954. But there’s no question that Strausman’s pioneering farm-to-table approach at Sapore di Mare left a lasting mark.

Strausman has just come out with a tome titled The Fred’s at Barney’s New York Cookbook, about his longtime stint as the executive chef for iconic department store Barney’s. I thought this recipe especially apt for Hamptons cooks.

Sea Scallops Scampi, Courtesy Mark Strausman

Sea Scallops, Scampi-Style with Mashed Potatoes
Serves 2

Working day to day in the business corridors of New York, it’s easy to forget that it’s a coastal city and port. But where I grew up in Queens, awareness of water was more constant, especially in summer when we spent a lot of time at the beach, always looking forward to a seafood dinner at the end of the long, hot day. Back then, it was de rigueur for a good seafood restaurant to have a cheesy nautical theme.

My mother liked to splurge on lobster, and shrimp scampi was my standing order my Dad, though, loved scallops. The cheesy nautical décor might be a thing of the past, but some of the great recipes are still with us, and scampi is one of them. When I worked in the Hamptons, on the East End of Long Island, I was inspired to cook the excellent local scallops scampi-style, and then added my own comfort food twist by serving them with mashed potatoes so all that delicious sauce didn’t go to waste.

Prepare the mashed potatoes and keep them warm before starting the scallops. If you cover the potatoes they should stay warm for 20 to 30 minutes, much longer than it will take to cook the scallops. If needed, reheat them over low heat while you’re cooking the scallops.

16 large sea scallops
kosher salt
freshly ground black pepper
1/2 cup all-purpose flour for dredging
1 whole clove garlic, peeled and smashed
2 tablespoons clarified butter
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Mashed Potatoes (see separate recipe below)

Sprinkle the scallops with salt and pepper. Place the flour in a shallow bowl and, working in batches, dredge the scallops, shaking off any excess flour. Add more flour if needed to dredge them all.

In a large skillet over medium-high heat, heat the smashed garlic clove and clarified butter. When the butter is hot, add about half the dredged scallops and sauté them, turning once, until golden brown on both sides, about 4 to 6 minutes total. As they cook, remove and set aside on a plate, and add more scallops until they’re all cooked. Turn off the burner and use paper towels to wipe any remaining butter and garlic cloves from the pan.

To the same pan, add the unsalted butter and minced garlic and sauté over medium-high heat for 1 minute. Briefly remove the pan from the burner, and tilt it away from you as you pour in the wine. Place the pan back on the heat and simmer for 1 to 2 minutes. Return the scallops to the pan, add the parsley and chives, and mix together until the scallops are covered in sauce. Make sure the mashed potatoes are warm before plating the scallops.

Place a dollop of mashed potatoes in the center of each serving plate. Divide the scallops between the two plates, and place them in a ring around the potatoes. Drizzle with remaining sauce and serve.

Mashed Potatoes
Serves 4

2 pounds Yukon Gold potatoes
1 teaspoon kosher salt (or more as needed)
1 cup milk
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano Reggiano cheese

Fill a large stainless-steel mixing bowl with ice water and set it by your cutting board. Peel and quarter the potatoes and place them in the ice water as you work so they don’t discolor.

Fill a large pot with water and add the salt. Remove the potatoes from their ice bath, drain, and place them in the pot. Boil until they are soft, then drain off the cooking water, leaving the potatoes in the pot. While they’re still very hot, use a potato masher to mash them well, so there are no lumps.

In a small saucepan, heat the milk and butter until the butter is melted. Add to the warm potatoes, warm and mix together, then add the Parmesan. Stir together over low heat until the cheese melts. Taste and add more salt as needed.

Excerpted from the book The Fred’s at Barney’s New York Cookbook by Mark Strausman with Susan Littlefield. Copyright © 2018 by Mark Strausman. Reprinted with permission of Grand Central Life & Style. All rights reserved.

Recipe Steps

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

Preheat oven to 400 degrees

Bring a medium pot of water to a boil

Prepare a baking sheet with foil and cooking spray

Ingredient(s) used more than once: garlic, Parmesan

Seared Scallops with Tomato Caper Scampi Sauce

Cut grape tomatoes in half. Toss halved grape tomatoes with half of the olive oil, 1 tablespoon salt and 1 teaspoon pepper. Roast in 475° oven for 10-15 minutes. Tomatoes should look somewhat dried, slightly blistered and a bit charred. Set aside to be used later.

Dry scallops with paper towel so completely dry to achieve a nice sear. Season scallops with remaining salt and pepper.

Preheat a large skillet on medium-high heat. Add remaining olive oil. Place scallops in pan leaving space between 6 at a time. No more than 1-2 minutes per side for a golden sear.

Place cooked scallops on a plate, cover and set aside.

Drain oil from pan, place back on heat, add butter, garlic, shallots and capers to pan, cook for 1-2 minutes. Add white wine, cook for a minute then add lemon juice and roasted tomatoes and chopped parsley.

Remove from heat. Add scallops back to pan, spoon sauce over scallops.

To plate, place scallops on platter, spoon with scampi sauce and garnish with julienned basil.

  • 1 lb. (0.4 kg) Seafood Blend (shrimp, squid and scallops)
  • 8 oz. (226 g) spaghetti
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 dashes ground black pepper
  • 1 cup bottled clam juice
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon crushed red peppers
  • 2 tablespoons lemon juice or to taste
  • 6 cherry tomatoes, sliced into halves
  • 1 tablespoon chopped parsley
  1. Rinse the Seafood Blend with cold water, drain and set aside. Pat dry with paper towels.
  2. Bring a pot of water to boil, cook the spaghetti according to package instructions until al dente. Drain and set aside.
  3. Heat up a skillet on medium heat. Add the olive oil and butter. Saute the garlic until light brown. Add the Seafood Blend and ground black pepper. Stir and cook until they are half done. Add the clam juice, salt, crushed red pepper and lemon juice. Adjust the flavor by adding more salt and lemon juice.
  4. Transfer the spaghetti into the skillet, stir to combine well with the Seafood blend. Add the cherry tomatoes and chopped parsley. Mix well with spaghetti. Turn off the heat and serve immediately.

Scallop Scampi Salad With a Tangy Pea Dressing

The plate shown in the picture below is the epitome of good looking food. Seafood and salad, what a pretty combo. And not to forget: so delicious and healthy!

² Ingredients

  • 4 scallop (2" x 1-1/4" x 3/4") Scallops
  • 0 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
  • 0 medium whole (2-3/5" dia) Tomatoes
  • 0 g Mixed Salad Greens
  • 0 serving (serving = 1 serving (20 g)) Green Olives
  • 0 clove Garlic
  • 0 serving (serving = 1 serving (14 g)) Extra Virgin Olive Oil
  • 6 large prawn (shelled) Prawns
  • 0 tsp Sea Salt

Q Directions

Bake your scallops and prawns together in a frying pan or on a griddle and spoil them with garlic, lemon and olive oil. Arrange the lettuce, tomatoes and olives on a plate and put the seafood on top. Make a dressing by mixing olive oil, apple cider vinegar, nutritional yeast, dill, salt and pepper to taste and finally the fresh peas. Now that may seem strange, but peas in a dressing are delicious! Drizzle over your salad and serve.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Watch the video: Sådan fjerner du kæmperejens tarm (January 2022).