I’ve always been a seafood fan. And I’ve always loved a good shrimp scampi. There’s nothing better than some fresh shrimp with lemon and butter. But what if I only had fresh scallops and wanted to satisfy my scampi-craving?? I had some fresh scallops from the Farmer’s Market Saturday, and I thought they’d pair well with a lemony pasta.
Since I didn’t really know the actual definition of ‘scampi’, I googled it, and found most of the results included shrimp or prawns. So, I veered away from naming this dish ‘Scallop Scampi’. I still don’t really know the answer, because I just assumed scampi was the lemon-winey sauce that went along with the shrimp. Anyways… if anyone knows the real definition, feel free to let me know.
I added three types of fresh herbs (thyme, oregano, and parsley) to give some fresh, bright herb-y notes, and I used a dry vermouth along with some butter and olive oil for the base of the sauce.
I loved how the whole dish came together. Even though it was a pasta-based dish, the dish was so light and fresh tasting, I didn’t feel too bad about eating it. Using zoodles would actually be a pretty good idea to save on the calories (been getting into those lately).
- Cook angel hair pasta in a pot of salted boiling water until al dente.
- Meanwhile, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat In a medium skillet, and add shallot. Cook 3-4 minutes until shallot is softened and translucent.
- Season scallops with salt and pepper and cook 3 minutes on first side, then turn over. Add garlic and thyme and cook 2-3 minutes longer.
- Remove scallops from pan and add vermouth, lemon juice and lemon zest. Bring to a boil and cook about 5 minutes until sauce is reduced about ⅔ the amount, and stir in 2 tablespoons butter, parsley, oregano and add tomatoes. Cook 2-3 more minutes until tomatoes have softened. Season with salt and pepper, add lemon slices, then add the scallops back to the skillet. Add the cooked pasta to your skillet, or pour over the angel hair pasta.
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