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Seafood scampi with pasta, shrimp, herbs, scallops, and lemon in a cast iron skillet over a Breeo fire pit
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Seafood Scampi

If you're looking for an easy dinner that will seriously impress your guests, this seafood scampi with shrimp and scallops is all you need.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Servings: 4 people
Author: Derek Wolf

Ingredients

Scallops:

  • 10-12 Scallops side muscle removed
  • 2 tbsp Spiceology's Salt, Pepper, Garlic Seasoning
  • Butter as needed

Shrimp:

  • 10-12 Shrimp tail off
  • 2 tbsp Spiceology's Salt, Pepper, Garlic Seasoning
  • Butter as needed

Scampi:

  • 2 cups Cooked Pasta
  • ½ cup Melted Butter unsalted
  • ¼ cup White Wine
  • ¼ cup Pasta Water
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Red Chili Flakes
  • 1 tbsp Minced Garlic
  • 1 Lemon juiced

Instructions

Shrimp & Scallops:

  • Pat your scallops dry with a paper towel and then place in the fridge, uncovered, for at least 30 minutes but ideally 1-2 hours to dry out.
  • Pull the scallops out, season with salt, pepper and garlic powder.
  • Slather the shrimp in oil and season with salt, pepper and garlic powder. Set in the fridge.
  • Preheat a skillet on the Breeo Y series for high heat (ideally 400F+) adding a little butter to melt in the skillet.
  • Add your scallops to the skillet to sear for 1-1.5 minutes per side. Pull off once done.
  • Add in the shrimp to cook for 1-1.5 minutes per side. Then pull off once done.

Scampi:

  • In your shrimp and scallop skillet, add some minced garlic to brown then deglaze with the white wine and lemon juice.
  • Add the butter along with red chili flakes and stir. Then top the sauce with the cooked pasta and pasta water. Stir together until everything is mixed.
  • Top the pasta with shrimp and scallops. Garnish the skillet with red chili flakes, chopped parsley and crusted bread. Serve and enjoy!

Notes

Your Guide to Scallops
Made it to the seafood counter and don't know where to go from here? Here are a few tips to keep in mind when you're buying and preparing scallops.
  • Buy "dry scallops" if you can. This has nothing to do with the drying we do at home! The term "dry scallops" means they're not treated with chemical additives. They’re tastier and easier to sear than wet scallops, which are soaked in artificial preservatives. This method causes the scallops to retain water, so they look extra shiny and plump. But the extra water makes wet scallops really difficult to sear, and the preservatives can leave behind a rubbery texture and kind of gross flavor.
  • Remove the side muscle before cooking. The side muscle, sometimes called the foot, is a small, rectangular piece on the side of the scallop. This part is chewier than the rest of the meat, and it's easy to detach it by pinching it with your fingers or using a sharp knife. 
  • Pat them dry before you cook! Can't emphasize this enough. A dry scallop before it hits the pan is a juicy, freakin' delicious scallop when it leaves the pan. 

Nutrition

Calories: 373kcal | Carbohydrates: 24g | Protein: 14g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 7372mg | Potassium: 280mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg