Scallop ‘n’ Shrimp Scampi Blessed with the Right White?

My wife and I have got into the habit of buying scallops and shrimp whenever they were on sale to make this dish.  We enjoy it so much, we now spring for it even when these aren't on sale.  This butter-less scampi recipe is not only better for you, but it is spectacular.

The Pairing

I like this with a Sauvignon Blanc.  The New Zealand ones mostly under $15 are a good choice.  My absolute favorite is a French Sancerre or any Loire Vally white.  If you want to try something different, try a French-style, un-oaked Chardonnay.  A Chablis would work well.  

I would stay away from the California Chardonnays.  The oaky-ness you typically find in those and the heavier body don't go as well.  Another good option is an Albarino.

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The Recipe

  • 1.5 to 2lbs of shrimp and scallops.  I prefer making it with a half and half mix, but you can make it with only shrimp or scallops if you like.  If you use scallops, make sure and remove the tough foot muscle from each one.
  • Juice from one lemon
  • 5 tablespoons of extra virgin olive oil
  • 4 garlic cloves finely chopped / minced
  • 1/2 cup of dry white wine
  • 1/4 cup of finely chopped fresh Italian parsley
  • .5 to 1lb of angel hair pasta
  • 1 tablespoon of fresh ground pepper
  • 1/2 cup of parmesan cheese.  I prefer from Italy that I shred myself at home.
  • Salt to taste


  1. Follow the instructions and prepare the pasta.  I prefer it on the al dente side.  Make sure not to over cook it.
  2. Pat dry the scallops and make sure they are dry. In a large skillet, heat up 1 tablespoon of olive oil over medium heat.  You know it's hot enough if you add a scallop and you immediately hear the sizzle.  Grill the scallops 2 minutes on one side then  2 minutes on the other.  Set aside in a bowl.
  3. In the same pan over medium heat, add a tablespoon of olive oil and grill the shrimp until they are pink.  It should take no more than 2 or 3 minutes.  Set aside with the scallops.
  4. In the drippings you'll have left over in the skillet, add the remaining 2 tablespoons of olive oil and add the garlic.  Keep a close eye on it stirring frequently for about a minute and make sure it doesn't burn.  Then add the lemon juice and wine simmering for another 2 minutes.
  5. Add the scallops, shrimp and the pasta along with the parsley, pepper and salt to taste.  
  6. Sprinkle that last tablespoon of olive oil, the parmesan cheese then mix together to warm it all up and serve immediately.