Seafood scampi
 
Prep time
Cook time
Total time
 
Use whatever seafood you have or can get fresh. I often use lobster when I can get it and sometimes use only shrimp. One whole lobster would do the trick. Or increase the amount of shrimp if that's all you've got.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2 servings
Ingredients
  • 5 Tbsp. Extra-virgin olive oil, separated
  • 4 cloves garlic, minced
  • 8 jumbo shrimp, peeled and deveined (or more if you're only using shrimp)
  • ½ cup dry white wine
  • 1 cup langostino tails, thawed if using frozen
  • ¾ cup grape or cherry tomatoes, quartered (or one plum or vine-ripe tomato, seeded and chopped)
  • Kosher salt and freshly ground black papper
  • 4 scallops, thawed if using frozen
  • Juice and zest of one lemon
  • ½ pound pasta of your choice (linguine, fettuccine)
  • 2 Tbsp. fresh chives or parsley, chopped
Instructions
  1. Bring a large pot of water to a boil.
  2. Heat 4 Tbsp. of the olive oil in a large sautee pan over medium heat. Add the garlic and saute for about 30 seconds (don't let it burn).
  3. Add the shrimp and white wine and sprinkle with a little salt. Simmer for 2 minutes then flip the shrimp.
  4. Meanwhile, add salt to boiling water then add the pasta.
  5. Add the tomatoes and langostino tails to the pan with the shrimp and simmer for 5 minutes.
  6. Season scallops with salt and pepper to taste.
  7. While the pasta cooks, heat remaining 1 Tbsp. olive oil in a small non-stick skillet over high heat. When hot, add the scallops and sear for about 1 minute on each side. They should be nicely brown and caramelized. Remove from pan and keep warm.
  8. Reduce heat under shrimp to low and stir in the lemon zest and lemon juice. When pasta is al dente, strain and immediately stir into the shrimp mixture. Let it combine for a minute or two, then divide among 2 pasta bowls. Top each with two scallops and sprinkle with some chopped chives or parsley.
Recipe by white plate blank slate at https://whiteplateblankslate.com/seafood-scampi/