Life
A Scallop Scampi Recipe That's About To Become Your Go-To Pasta Dish Of Summer
Cooking for the warmer months can be difficult — especially in New York City. Heat seems to emanate from the pavement, leaving otherwise hungry diners dreading the act of eating. What you need is the perfect seafood dish. Enter this easy scallop scampi recipe — it's a sweeter alternative to the more popular version with shrimp. This citrusy combination of lemon, garlic, and fresh basil keeps the pasta feeling light. Serve it alongside some simply roasted asparagus for a perfect summer meal.
What You'll Need:
Jumbo bay scallops (I like to budget three per person, unless Michael Phelps is coming to dinner)1 pound gluten-free spaghettiKosher saltFreshly ground pepper3 1/2 tablespoons unsalted butter2 minced gloves of garlic2 tablespoons fresh lemon juice and lemon wedges for garnish1/2 cup dry white wine (I like a sauvignon blanc, but never spend more than $10)1/4 cup fresh basil, loosely torn2 tablespoons chopped parsley for garnish
Images: Emily Siegel
Boil Water & Cook Pasta
Bring a large pot of water to a rolling boil, then add pasta. For a gluten-free alternative, I like to use Viva Mais (a brand I found at Chelsea Market here in NYC).
Cook per instructions on your pasta package.
Prepare Scallops
While the pasta is cooking, use a paper towel to pat scallops dry. Then season them heavily with salt and pepper on both sides.
Cook Scallops
Melt 1 tablespoon of butter in a large skillet on medium-high heat.
Add half of the garlic, and simmer until it’s golden but not brown.
...Keep Cooking Scallops
Add scallops to skillet, and cook until they’re golden crisp on one side — around 2-3 minutes.
Toss in the rest of your garlic, and simmer for an additional 1-2 minutes after flipping.
Make Your Sauce
Add lemon juice and wine, then bring the mixture to a low boil. Cook another 3-4 minutes, or until sauce thickens and is reduced by about half. Toss in the basil and the remaining butter.
Once the butter has melted, remove the mixture from heat. Separate scallops onto a warmed dish.
Coat The Pasta & Serve
Once the pasta has been drained, pour into a mixing bowl and coat with sauce.
Serve the pasta onto a plate, and then top with scallops, chopped parsley, and a lemon wedge. This creamy recipe won’t need cheese. Asparagus can either be mixed into the dish directly, or served on the side.
