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H3 Recipe: Shrimp and Scallop Scampi

Shrimp and Scallop Scampi


8 each            Sea scallops, drained, and dechained, seared on griddle

24 pieces       Peeled, de-veined shrimp, tail on, 21/25  or use 16/20

1 T.                  Garlic

½  cup            White wine

1 T.                  Butter buds

1 T.                  Lemon Juice

2 T.                  Parsley, chopped

4 tsp.               Butter

To taste          Salt and pepper


  • Heat a sauté pan over medium-high heat; lightly spray with cooking spray.    
  • Drain juices from shrimp and scallops
  • Add the garlic to the saute pan, stir and saute for about 1 minute then add shrimp
  • Add the white wine, lemon juice and butter buds and let the sauce reduce by 1/2.
  • Cook until the shrimp is pink and curls up slightly.
  • Add butter, and stir until melted.
  • Toss in chopped parsley, salt and pepper
  • Remove from heat.
  • Serve shrimp and seared scallops in large ramekin, and drizzle one ounce of scampi sauce over shrimp and scallops


Chef’s Note:  Scallops may be seared in separate pan next to shrimp or done at the same time.  However, the shrimp will cook faster, so you may want to pick out the shrimp when they are done and continue to let the scallops cook.              


Number of servings: 4

Serving size: 6 shrimp(21/25) and 2 scallops

Calories: 220

Fat grams:  5 grams


On another note, I encourage you to enter our Facebook Frenzy Recipe Photo Contest.  Just pick your favorite H3 recipe (or one you’ve been dying to try), prepare it, and then take a picture of your dish and upload it to our Facebook page!  You have a chance to win the H3 Cookbook and one of our Cooking Healthy aprons!  Click here for more details.  Get cooking!

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