Scallops in Lemon-Garlic Butter "Scallops Scampi"
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 539, total fat 17 G., saturated fats 8 G., proteins 26 G., carbohydrates 70 G., fiber 3 G., cholesterol 58 mg, sodium 572 mg, sugar 3 G.
Calories 539, total fat 17 G., saturated fats 8 G., proteins 26 G., carbohydrates 70 G., fiber 3 G., cholesterol 58 mg, sodium 572 mg, sugar 3 G.
This American restaurant dish, "Scampi," made with a garlic, lemon, and parsley butter sauce, substitutes scallops for shrimp. It's just as quick and easy to make. Be careful not to overcook the scallops, or they'll become tough. Pair the scampi with cooked spaghetti for a delicious, quick dinner for a special occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g spaghetti
- 1 tbsp. vegetable oil
- 450 g of scallops, remove tough muscles from the sides, pat dry
- 55 g unsalted butter
- 5 cloves garlic, crushed
- Juice of 2 lemons (about 1/3 cup)
- 0.5 cup fresh parsley leaves, coarsely chopped
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Recipes with similar ingredients: scallops, spaghetti pasta, lemon juice, parsley, garlic
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Remove 0.5 cups of water and drain the pasta in a colander.
- Heat oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add them to the skillet, increase the heat to high, and sear until golden brown, 1–2 minutes per side; remove to a plate.
- Return the pan to medium-high heat, add the butter and garlic, and cook, stirring constantly, until the garlic is lightly browned, 2–3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked spaghetti and parsley to the pan and stir. Add a little of the pasta water to thin the sauce and coat it evenly.
- Divide the pasta among plates and top each serving with a few scallops.
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