Hot sizzling Easy Scallop Scampi, a fabulous quickie main course to serve with all your favorite side dishes.
I know, I know…
All winter you resolved to spend more time making home-cooked meals. However that resolve tends to go right out the window the moment the weather warms up.
It’s hard to stay motivated to cook this time of year, even for me.
I want to be outside in the sunshine, now that it doesn’t get dark until after 8 o’clock.
In fact, I don’t even want to think about dinner plans until after 6:30 or 7 pm. That means, I need to rely on fast fresh meals that take only minutes to make.
Well, that’s exactly what I have for you today… A super fast and Easy Scallop Scampi recipe that pairs well with salads, grilled veggies, rice, pasta or anything else you decide to whip up on the side.
Just be warned, the scallops will most definitely be the show-stopper on the table!
To make this Easy Scallop Scampi, start with large fresh scallops. Dry them well and remove the little flap on the side of each scallop. It will turn tough once cooked.
Get a skillet smoking-hot, and brush or rub it with a scant amount of oil to coat the surface.
Then sear the scallops for only 1-2 minutes per side, so that they are caramelized on the flat sides, but just barely cooked through in the center. When scallops overcook, they turn rubbery.
Once cooked, add a little butter, garlic, lemon juice, zest, and parsley, then toss to coat.
Done! Really, that’s all there is to it.
This Easy Scallop Scampi recipe tastes just as good, if not better, than scallops you would order in a restaurant, yet takes only minutes to make.
They are perfect for a quick mid-week dinner, or to serve at a weekend dinner party with friends.
Easy Scallop Scampi is a life-saver this time of year. It’s gluten free, packed with flavor, and you only have one pan to wash in the end.
Recipes like this are what keep me cooking all through the spring and summer.
Easy Scallop Scampi
- 16 “colossal” diver scallops
- 1/2 teaspoon oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoons freshly chopped parsley
- Salt and pepper
Clean the scallops by removing the loose flap or "foot" on the side. (It will turn tough once cooked.) Then place the scallops on a paper towel to dry. Pat the tops with another paper towel.
Heat a large skillet to medium-high heat. Drizzle a scant amount of oil in the skillet and brush it over the surface of the pan. You just want the pan to be lightly coated, not pooling with oil.
- Once the pan is smoking-hot, place the scallops in the skillet flat-side-down. Sprinkle with salt and pepper and allow them to sear for 1-2 minutes. You'll know the scallops are ready to flip when they pull away from the skillet easily, and are caramelized. If they hold tight to the skillet, give them a little longer.
Flip the scallops, salt and pepper again, and sear for 1 minute. Then add the butter and garlic to the skillet. Sear another minute, turn off the heat. Add the lemon juice, one pinch of lemon zest, and the parsley. Toss to coat and serve immediately.