Ingredients for Seafood Scampi
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- Heavy Cream
- Worcestershire Sauce
- 4 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 pound sea scallops
- 1 pound medium shrimp
- 1/4 cup olive oil
- 1 cup cherry or grape tomatoes
- 1/4 cup chopped fresh basil
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
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How to Make Seafood Scampi
- In a medium bowl, whisk together 1/4 cup olive oil, 4 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pat 1 pound of shrimp and 1/2 pound of scallops dry with paper towels.
- Heat 2 teaspoons olive oil in a 12-inch nonstick skillet over medium heat.
- Add scallops to the hot skillet and cook for 2-3 minutes per side, or until opaque and cooked through. Transfer to a medium bowl.
- Add the remaining 2 teaspoons of olive oil to the skillet. Add shrimp and cook for 2-3 minutes, stirring frequently, until pink and opaque. Transfer to the bowl with the scallops.
- Add 1 cup cherry or grape tomatoes, 1/4 cup chopped fresh basil, and 1/2 cup dry white wine to the skillet.
- Cook, stirring occasionally, until the wine has reduced and the sauce is slightly thickened (about 3-5 minutes).
- Reduce heat to low. Stir in 4 tablespoons (1/2 stick) of butter until melted and creamy.
- Remove from heat and gently stir in the cooked shrimp and scallops.
- Serve immediately over your favorite pasta, rice, or with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
57g
Carbs
1g
