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Scallop Scampi


  • 1-pound of fresh dayboat scallops, patted dry
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour (for dusting)
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 4-6 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • Juice of half a lemon
  • 2 tablespoons chopped fresh parsley
  • Cooked pasta or crusty bread, for serving


  1. Prepare the Scallops: Ensure the scallops are dry by patting them gently with paper towels. Season with salt and pepper to taste.
  2. Dust the Scallops: Lightly dust the seasoned scallops with all-purpose flour, shaking off any excess. This will help create a nice golden crust when cooking.
  3. Sear the Scallops: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Carefully add the scallops to the hot skillet in a single layer, leaving space between them. Sear the scallops for about 1-2 minutes on each side until they develop a golden-brown crust. Be cautious not to overcook them; scallops cook quickly and can become rubbery if cooked too long. The internal temperature should reach 120-130°F (49-54°C).
  4. Remove the Scallops from the Pan: Transfer the cooked scallops to a plate and cover them loosely with foil to keep them warm.
  5. Prepare the Scampi Sauce: In the same skillet over medium heat, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic becomes fragrant, being careful not to burn it.
  6. Deglaze the Pan: Pour in the dry white wine and lemon juice, scraping any browned bits from the bottom of the pan with a wooden spoon or spatula. Let it simmer for a minute or two to reduce slightly.
  7. Add the Butter: Lower the heat and add the remaining 2 tablespoons of butter to the sauce. Stir constantly until the butter is fully melted and incorporated, creating a luscious and creamy sauce.
  8. Finish the Scampi Sauce: Return the seared scallops to the pan and toss them gently in the garlic butter sauce until they are evenly coated.
  9. Garnish and Serve: Sprinkle chopped fresh parsley over the scallops for added freshness and color. Serve the Scallop Scampi over cooked pasta or with crusty bread to soak up the delicious sauce.