I love scampi anything and one of my very favorite seafood is scallops. Pair the two together and OH MY… delicious!
Creamy Seared Scallop Scampi
Cuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
25
minutesIngredients
8 Fresh Sea Scallops
1 Cup Parmesan
1 Pound Angel Hair Pasta
Fresh Parsley
1/2 Stick Butter
2 Tablespoons Olive Oil
1/2 Cup Heavy Cream
1 Lemon
2 Cloves Garlic
1/2 Cup Cherry Tomatoes
1/2 White Onion (chopped fine)
Salt, Pepper, and Red Pepper Flakes to Season
Directions
- Start by boiling a large pot of water and season with salt. Add pasta and cook according to package.
- To sear scallops, heat olive oil and 1/8 of the butter in a non stick pan over medium high heat. Pat dry scallops and season with salt and pepper. Once pan is heated, add scallops and squeeze fresh lemon juice over the pan. Cook Scallops for approximately 2 – 3 minutes on each side, until golden brown. Set aside.
- To combine sauce, use the same pan you cooked the scallops in. Add the rest of the butter, and add onions, garlic and tomatoes until tender. Then add heavy cream and cheese. Season with salt, pepper and hot pepper flakes.
- Combine pasta with sauce and add parsley. Then add the scallops to mixture and serve.
Wine Pairing: A dry white wine such as pinto grigio or sauvignon blanc would pair great with this dish. My favorites include Kim Crawford and Santa Margherita.
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