By Fred Golofaro
Who doesn’t like scampi? But I never understood why so many people limit it to shrimp. Here’s a scampi sauce that will put the finishing touches on striped bass, cod and pretty much any white, flaky fish, as well as scallops.
Scallops in Scampi Sauce
6 tablespoons (3/4 of stick) salted butter
6 finely chopped cloves of garlic
1/3 to 1/2 cup fresh parsley (chopped)
Juice from 1 squeezed lemon
1 tablespoon Italian seasoning
1/2 cup white wine
1/3 cup virgin olive oil
Salt and ground black pepper to taste – salt optional
1 cup Italian bread crumbs
3 pounds fish fillet
Place olive oil, butter and garlic in sauce pan on medium heat. Allow butter to melt. Gently stir in wine, lemon juice, parsley, Italian seasoning, salt and black pepper. Allow to simmer for approximately 10 to 15 minutes. While simmering, place fish fillets/scallops/shrimp in baking dish. Pour scampi sauce over fish/scallops/shrimp and then sprinkle with light coating of Italian flavored bread crumbs. Bake at 350 degrees for approximately 20 minutes then broil briefly to a golden brown. Serve with rice or angel hair pasta. Pour excess sauce over rice or pasta. To make this meal more heart healthy, try jogging three miles or riding a bike five miles once you have fully digested your meal.