We all love shrimp scampi, but have you ever had scallops in that delicious scampi sauce? I think this is one of Bob’s very favorite things. He doesn’t like them seared too much, so these are paler than a typical pan seared scallop. I’m not a huge fan of scallops, so I made Shrimp Scampi for myself. There is one extra step involved because most of the scallops we buy are water infused. It’s best to buy “dry scallops” also called “dry pack scallops”, but they are a bit pricier.
Many scallops are soaked in a solution called sodium tripolyphosphate (STP) to keep them fresher. This allows the scallops to soak up a lot of water. If not treated properly, you’ll end up steaming, rather than pan searing them. An added benefit to purchasing the dry scallops is that you aren’t paying for water.
If you press your scallops between sheets of paper toweling much of the water will be extracted. Some chefs will lightly sprinkle granulated sugar on them after pulling out the water, which enables them to form a nice caramelized crust when pan frying. Another popular technique is to lay sheets of paper toweling on a paper plate. Salt the scallops and let them sit there for about fifteen minutes. Just like salting eggplant, it draws the water out.
Know that you must start out with a very hot pan. Almost smokin’ hot. Add a smidge of olive oil and a dab of butter and sauté. Or, try a popular restaurant approach which is to cook one side in oil, flip them, and then add butter. When the butter begins to foam use a spoon to baste the scallops. Adding the butter after flipping the scallops will aid in not burning the butter. Okay, after you have removed as much water as possible, here is the scampi sauce recipe:
If you’re making both shrimp and scallops, I think it would be best to make the sauce in a separate pan because you need to cook it down for a few minutes and you don’t want your seafood to overcook. Then divide it and pour it over your nearly cooked seafood about a minute or two before serving.
12 – 16 OZ raw shrimp, peeled and deveined or 1 lb scallops
Drizzle of olive oil
4 TBSP butter
4 cloves garlic, minced
1/3 – ½ cup chardonnay wine
A few dashes of pepper
A few dashes of paprika
In a large skillet over medium heat, drizzle olive oil and melt butter.
When it’s come up to a nice strong simmer, add garlic and cook for one minute. Add the seasonings and wine. Bring back to a simmer and cook down for a few minutes.
Add shrimp and flip them continually so they absorb the flavors of the butter and garlic. When they are pink (3-4 minutes), squeeze some lemon over the tops and it’s time to eat!
Yes, it’s that simple, really! Serve with lemon wedges.
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By Tika for CHEW WANNA EAT? © 2016