Ingredients for Bay Scallops Scampi
- Olive Oil
- 4 tablespoons (1/2 stick) unsalted butter
- Bay Scallop
- Garlic Cloves
- Fresh Lemon Juice
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- Capers
- Kosher Salt
- Fresh Ground Black Pepper
- Flat Leaf Italian Parsley
- Lemon Zest
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How to Make Bay Scallops Scampi
- Melt butter (and olive oil, if using) in a large skillet over medium-high heat.
- Add minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add bay scallops to the skillet and cook for 2-3 minutes per side, until they are opaque and lightly browned. Avoid overcrowding the pan; cook in batches if necessary.
- Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and simmer for 1-2 minutes, allowing the sauce to slightly thicken.
- Stir in lemon juice and fresh parsley. Season with salt and pepper to taste.
- Serve immediately over pasta, rice, or enjoy as is. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
2g
Fat
42g
Carbs
2g
