Scallop Scampi

Name: Scallop Scampi
Yield: 4 servings
Ingredients: 1 lb raw bay scallops, patted dry; 34 tbsp corn starch; ½ tsp sea salt; ½ tsp black pepper; 6 tbsp grass-fed butter; 2 cloves garlic, chopped; Juice of ½ lemon; 1 tsp lemon zest; ¼ cup flat-leaf parsley, chopped; 4 oz chardonnay; 8 oz dry whole wheat spaghetti, then cooked

Home / Recipes / Scallop Scampi

By Micki Brown

CategoryMain Dish

Yields4 Servings

1 lb raw bay scallops, patted dry

34 tbsp corn starch

½ tsp sea salt

½ tsp black pepper

6 tbsp grass-fed butter

2 cloves garlic, chopped

Juice of ½ lemon

1 tsp lemon zest

¼ cup flat-leaf parsley, chopped

4 oz chardonnay

8 oz dry whole wheat spaghetti, then cooked

Place the corn starch, salt and pepper in a gallon size plastic bag; add the scallops and shake until the scallops are coated with the corn starch

Heat ½ of the butter in a large skillet over medium-high heat

Add the scallops and sauté until they become opaque and just begin to brown (only a few minutes)

Remove the scallops from the pan and set aside.

Add the rest of the butter to the pan and melt over medium heat

Add the garlic and stir for about one minute

Add the lemon, zest, chardonnay and parsley and stir until evenly combined and thickened, then add the scallops.

Serve over whole wheat spaghetti, and top with parmesan cheese if desired!

Ingredients