Imagine a culinary masterpiece that combines the delicate sweetness of succulent shrimp and scallops with the wild, garlicky punch of ramps—a dish so extraordinary, it transforms an ordinary dinner into an unforgettable gastronomic experience. This Italian-inspired Shrimp and Scallop Scampi isn't just a recipe; it's a celebration of ocean's finest treasures and spring's most coveted wild ingredient, guaranteed to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 4 cloves garlic, minced
- 1 cup ramps, cleaned
- 1/2 cup white wine
- 1/4 cup butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the shrimp and scallops dry with paper towels to ensure proper searing and prevent excess moisture.
- Season the shrimp and scallops generously with salt and freshly ground black pepper, setting them aside while preparing other ingredients.
- Thoroughly clean the ramps, removing any dirt, and chop them into thin rings, separating the white and green parts.
- Mince the garlic cloves finely, ensuring uniform and small pieces for even flavor distribution.
- Heat a large, heavy-bottomed skillet or sauté pan over medium-high heat, adding half the butter to create a rich, flavorful base.
- Once the butter is melted and slightly bubbling, add the white parts of the ramps and minced garlic, sautéing for 1-2 minutes until fragrant but not browned.
- Increase the heat to high and add the shrimp and scallops to the pan, creating a single layer to ensure proper caramelization.
- Cook the seafood for 2-3 minutes on each side, or until the shrimp turn pink and the scallops develop a golden-brown crust.
- Pour in the white wine, scraping the bottom of the pan to release any flavorful browned bits.
- Add the remaining butter and green parts of the ramps, swirling to create a cohesive sauce.
- Reduce the heat and simmer for an additional 1-2 minutes, allowing the sauce to slightly thicken and the flavors to meld.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and transfer the shrimp and scallops to a serving platter.
- Garnish with freshly chopped parsley and serve immediately, preferably with crusty bread or over pasta to soak up the delicious sauce.
Tips
- Moisture is the Enemy: Always pat your seafood completely dry before cooking to achieve that perfect golden-brown sear.
- High Heat is Key: Use a heavy-bottomed skillet and cook at high temperature to caramelize the shrimp and scallops without overcooking.
- Don't Overcrowd: Ensure seafood is placed in a single layer to promote even cooking and beautiful caramelization.
- Timing is Critical: Shrimp and scallops cook quickly—2-3 minutes per side is all you need to prevent turning them rubbery.
- Wine Matters: Choose a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc to enhance the sauce's flavor.
- Ramp Technique: Separate white and green parts of ramps, adding whites first for a deeper flavor base, and greens later for freshness.
Nutrition Facts
Calories: 337kcal
Carbohydrates: g
Protein: 39g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 185mg
