12 Reviews of Shrimp and Scallop Scampi

From: RecipeNut

On Nov 10, 2004

This is excellent!! I used Bay scallops instead of sea so I didn't need to cut them. I also used to more cloves of garlic because we love garlic in this house. I did serve it over linguini. Delicious and easy to make. Thanks lucy k.

From: *everydaymom*

On Jul 25, 2006

This had a delicious flavor. Although when I made it, it was very watery and I had to remove the seafood (I used frozen)and thicken it with the parmesan and a little cream. But, this did not take away from this excellent recipe. Thanks for sharing.

From: Chef Michael

On Jan 2, 2005

Our New Years eve dinner guests loved this dish. I made some modifications though to suit my tastes. Much, much less onion. I used maybe a quarter cup of onion, no wine at all. Used 4 tbsp butter mixed with the oil at the start, then added another 4 tbsp butter while shrimp and scallops were cooking. Thanks Lucy k!

From: Dragonflygirl

On Mar 5, 2006

Awesome Recipe!!! made this for a romantic night with my wife It was perfect served with linguini and garlic bread. Little less onion that called for, would like to try making it with jumbo shrimp… Gr8 recipe thank you everyone at recipezaar !!!!

From: Nukey G

On Mar 30, 2007

My husband and I made this dish for a group of 12. We adjusted the ingredients accordingly and used less onion as others had suggested. It was a success!!!! Everyone loved it and the best part was that it was easy to make. Thank you lucy k.

From: Gumboot Gourmet

On Dec 24, 2005

Lovely Christmas eve dinner, like another reviewer I cut down on the amount of onion, I also cut the recipe in half which didn't hurt it at all. I also didn't have any parsley which didn't seem to affect it at all. I served it with sour dough bread and salad, we didn't need pasta or rice although it would be nice with it. Thanks for an easy, tasty appetizer or main dish.

From: ~*heidi3332*~

On Jun 5, 2007

This was really good! Took off one star, only because I would have preferred the sauce to be a little thicker. But, with a little adjustment I think that it will be perfect for us.

From: Dorito68

On Dec 18, 2005

yummy yummy yummy!!! I made this for my hubby's birthday dinner and put it on linquini...I will definately be making this again.

From: Chef #1171308

On Feb 15, 2009

I have to say I followed this recipe to the tee. Turned out GREAT!!! Yes it's watery, however, white sauce is suppose to be watery. I also used bay scallops(small ones). I also added 2 tablespoons of Parmesan cheese to the sauce. The flavors are out of this world. I LOVED IT!!!

From: Aly Can't Cook

On Oct 22, 2008

Not sure what I did wrong with this, but then again, I can't cook. I followed the recipe exactly, including timing the cooking parts, except for two things: I used crushed garlic from a jar, and I used mushrooms instead of shrimp because only the scallops were on sale! The scampi was really watery, more like a broth than a sauce I could put over noodles. And it tasted overwhelmingly like wine. I was hoping the mushrooms would absorb some of the garlic as I put them in longest, with the onions. But we didn't get much flavor from the butter or garlic. I read another review about thickening it with half and half, but wasn't sure exactly how to do it, and I don't think that would have helped the flavor. I think the reviewer who said that "it is a very delicate sauce" is the closest to how we felt about it. It was quite sweet (we used Charles Shaw Sauvignon Blanc, maybe that was the problem!) I might try this again with stronger chicken stock, much less wine, and more garlic and lemon.