Chef Andrew Wilkinson
A Seafood Classic
What IS Shrimp Scampi anyways?
Did you know that “scampi” actually means “shrimp”? Shrimp scampi, then, joins “ATM machine” and “Please RSVP” as an unfortunate redundancy… or maybe it’s just so delicious that you have to exclaim twice, once in English and once in Italian!!
Normally when people hear “shrimp scampi”, they think of the buttery, lemony sauce with shrimp over pasta. While that is the most popular way to serve, there are many other delicious pairings for some freshly sautéed shrimp.
Personally, I LOVE serving fresh shrimp scampi over warm toasted garlic bread or jasmine rice pilaf, or adding spinach, asparagus, sun-dried tomato, or even feta cheese!
The KEYS to a Perfect Shrimp Scampi
This recipe is so straightforward and one that every seafood lover should have in their arsenal. Only takes about 25 minutes from start to finish.
The key here is using the right high-quality ingredients. Fresh herbs and garlic make all the difference when crafting your butter sauce, and of course, the shrimp is PARAMOUNT.
I refuse to cook with anything but Naked Shrimp. This is, in my experience, the best shrimp product on the market. It is totally chemical free with no preservatives, no additives, no antibiotics, no phosphates, and no added water. Just pure, natural shrimp.
WHY does this matter? Chemical treatments add water, and weight, to shrimp, but all that water leaches out when they’re cooked, so they don’t sear properly and you will be left with a rubbery, chemical-tasting shrimp.
With Naked Shrimp, you can achieve a beautiful caramelization from the natural sugar present in the shrimp, along with a crisp, clean texture.
Check out this quick video breakdown for some mouthwatering visualization.
Seared Scallops with Lemon Herb Butter sauce
- 1 lb. Naked Sea Scallops thaw and pat dry any excess moisture
- 2 tbsp. Light Olive Oil or Canola Oil
- to taste Kosher Salt and Fresh Ground Black Pepper
- 1 tbsp. Fresh Garlic chopped
- ¼ cup Dry White Wine use what you drink!
- 2 tbsp. Cold butter slices
- ½ each Lemon zest + juice
- ¼ cup Fresh Parsley chopped
- Thaw Naked Scallops overnight in refrigerator.
- Gently peel adductor muscle from the side of thawed scallops.
- Pat scallops dry on each side.
- Season scallops with Salt and Pepper.
- Heat oil in Sauté pan on medium high heat.
- Add scallops. Scallops should sizzle when placed in pan! Do not overcrowd the pan. Once placed in pan, do not move scallops until ready to flip.
- Allow to sear for about 3 minutes, until golden brown caramelization develops.
- Flip scallops, allow to cook for an additional 2 minutes.
- Remove Scallops and reserve warm.
Making the Sauce
- Add garlic to the pan and cook until softened and fragrant. Do not brown.
- Add white wine and lemon zest + juice to the pan.
- Reduce over high heat until almost dry (about 1-2 minutes).
- Add butter and "swirl" pan to melt and create sauce. Turn heat down slightly, do not boil!
- Add parsley and stir.
- Add scallops back in, coat with sauce, and serve immediately!