Shrimp and Scallop Scampi is a delightful dish that combines the tender sweetness of shrimp and scallops with a rich, garlicky butter sauce. This recipe is perfect for those looking to impress with minimal effort, offering a restaurant-quality meal that can be prepared quickly at home.
Why You’ll Love This Recipe
- Quick and Easy Preparation: Ready in just 25 minutes, perfect for busy weeknights.
- Flavorful and Elegant: The combination of garlic, butter, and lemon creates a sophisticated flavor profile.
- Versatile Serving Options: Can be served over pasta, with rice, or as a standalone dish.
- Customizable Heat Level: Adjust the red pepper flakes to suit your spice preference.
- Nutrient-Rich Seafood: Packed with protein and omega-3s, making it a healthy choice.
- Diet-Friendly: Naturally low-carb and gluten-free, fitting various dietary needs.
Ingredients & Preparation Notes
- Shrimp: Choose large, fresh shrimp for the best texture. Ensure they are properly deveined.
- Scallops: Opt for dry-packed sea scallops to avoid excess water. Remove the side muscle for a cleaner presentation.
- Butter and Olive Oil: Use unsalted butter to control the saltiness of the dish. Olive oil adds depth to the flavor.
- Garlic: Fresh garlic is essential for the best taste. Mince it finely to ensure even distribution.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio works well. It adds acidity and depth to the sauce.
- Lemon Juice: Freshly squeezed lemon juice enhances the brightness of the dish.
- Parsley: Fresh parsley adds a burst of color and freshness.
- Red Pepper Flakes: Optional, but adds a nice kick if you enjoy a bit of heat.
- Salt and Pepper: Season to taste, but remember the butter and seafood may already contribute saltiness.
Professional Tips & Techniques
- Cooking Temperature: Keep the skillet at medium-high heat to sear the seafood quickly without overcooking.
- Deglazing: Use the white wine to deglaze the pan, scraping up any flavorful bits left from cooking the seafood.
- Timing: Cook the shrimp and scallops separately to ensure they cook evenly. Shrimp usually take about 2 minutes per side, while scallops need slightly longer.
- Visual Cues: Shrimp are done when they turn pink and opaque. Scallops are ready when they are firm and opaque throughout.
- Avoid Overcrowding: Cook the seafood in batches if necessary to prevent steaming instead of searing.
- Sauce Reduction: Allow the sauce to simmer for a few minutes to reduce and intensify the flavors before adding the seafood back in.
Recipe Variations
- Vegetarian Option: Substitute the shrimp and scallops with mushrooms and cauliflower for a hearty vegetarian version.
- Spicy Scampi: Increase the red pepper flakes or add a diced jalapeño for extra heat.
- Herb Infusion: Add fresh thyme or basil to the sauce for a different herbaceous note.
- Creamy Scampi: Stir in a splash of heavy cream to the sauce for a richer, creamier texture.
- Lemon Butter Scampi: Double the amount of lemon juice and add a bit more butter for a more pronounced citrus flavor.
- Pasta Scampi: Toss the finished scampi with cooked linguine or spaghetti for a classic Italian dish.
- Seafood Medley: Add mussels or clams to the skillet for a seafood medley scampi.
- Garlic Lovers’ Scampi: Increase the garlic to 8 cloves for an extra garlicky punch.
Serving Suggestions
- With Pasta: Serve over linguine or spaghetti for a classic Italian meal.
- Over Rice: Pair with white or brown rice to soak up the delicious sauce.
- With Bread: Offer crusty bread on the side for dipping into the sauce.
- As an Appetizer: Serve smaller portions as an elegant appetizer at dinner parties.
- With Vegetables: Accompany with steamed asparagus or sautéed spinach for a complete meal.
- Presentation Tips: Garnish with a lemon wedge and a sprinkle of fresh parsley for an attractive presentation.
- Wine Pairing: Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the dish’s flavors.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: While the seafood can be frozen, the sauce may separate upon thawing. Best enjoyed fresh.
- Make-Ahead: Prepare the sauce in advance and store it separately. Cook the seafood just before serving for the best texture.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of water or wine if needed to thin the sauce.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: The sauce can be made ahead, but cook the seafood just before serving for the best results.
Q: What type of wine should I use?
A: A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
Q: Can I use frozen seafood?
A: Yes, but thaw it completely and pat it dry before cooking to ensure even cooking.
Q: How can I make this dish spicier?
A: Increase the amount of red pepper flakes or add diced jalapeño to the sauce.
Q: Is there a substitute for white wine?
A: You can use chicken or vegetable broth with a splash of vinegar as a non-alcoholic alternative.
Q: Can I use smaller shrimp?
A: Yes, but adjust the cooking time accordingly to prevent overcooking.
Q: How do I know when the scallops are done?
A: Scallops are done when they are firm to the touch and opaque throughout.
Q: Can I make this dish dairy-free?
A: Substitute the butter with a dairy-free alternative like vegan butter or olive oil.
Conclusion
Shrimp and Scallop Scampi is a versatile and delicious dish that’s easy to make yet impressive enough for special occasions. With its quick preparation and rich flavors, it’s sure to become a favorite in your recipe collection. Give it a try and let us know how it turns out!
Don’t forget to share your creations on social media and tag us for a chance to be featured. Enjoy your meal with a glass of your favorite white wine for the perfect dining experience.
Shrimp and Scallop Scampi
Equipment
- Large skillet
- Tongs
- Measuring spoons and cups
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 lb sea scallops side muscle removed
- 4 tbsp unsalted butter
- 4 tbsp olive oil
- 6 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley chopped
- 1/2 tsp red pepper flakes optional
- salt and black pepper to taste
Instructions
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
- Add the shrimp and scallops to the skillet, ensuring they are in a single layer. Cook for about 2 minutes on each side, until the shrimp are pink and the scallops are opaque. Remove the seafood from the skillet and set aside.
- In the same skillet, add the remaining butter and olive oil. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the white wine and lemon juice, stirring to deglaze the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Return the shrimp and scallops to the skillet, along with any accumulated juices. Toss to coat in the sauce and cook for another minute to heat through.
- Season with salt, black pepper, and red pepper flakes if using. Stir in the chopped parsley just before serving.