Scallops Vongole Style

Scallops Vongole Style

Scallops, garlic, wine, herbs….does it get much better?! I made these steamed swimming scallops vongole style but without the pasta, though you can easily toss cooked pasta in and that is delicious too!

Easy Scallops In White Wine, Garlic, Herbs and more!
Easy Scallops In White Wine, Garlic, Herbs and more!

Fresh BC swimming scallops are tender, briny and delicious. (I got mine from West Coast Wild Scallops based here on Vancouver Island!) This is gorgeous, showstopping seafood at it’s best and needs only a quick steam or saute to let their sweet flavour shine through.

Steamed Scallops Italian Style
Steamed Scallops Italian Style

When I used to prawn fish with my dad, we occasionally caught wild swimming scallops. They were such a treat, breaking up the monotony of eating prawns, crab and other seafood day in and day out….well obviously just kidding, but it was exciting when we caught them and they would be on the menu that night!

Quick Cooking Scallops Are Healthy And Delicious
Quick Cooking Scallops Are Healthy And Delicious

I wanted a light, cream-free preparation for these delicate swimming scallops and vongole seemed a natural fit. Vongole is traditionally clams steamed in olive oil, garlic, chili flakes and white wine and then tossed with pasta. I’ve added a few more aromatics and omitted the pasta for a lovely appetizer but there is plenty of broth for making traditional vongole if you want. To make the classic vongole, you’ll simply cook 3/4 lb dry pasta until al dente and then toss it into the scallops and broth, tossing gently until liquid reduces and thickens slightly.

I hope you love this recipe as much as all my taste testers! This is fresh, healthy, local and full of bright clean flavours. *Feel free to substitute clams or mussels if that is what you are able to get.

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Fresh BC Wild Scallops In Vongole Sauce Recipe
5 from 9 votes

Swimming Scallops Vongole Style

Delicious, cream-free aromatic broth steams these sustainable, oceanwise scallops into sweet deliciousness. GF and Dairy Free

Course Appetizer, Dinner, Main Course, Seafood
Cuisine canadian, Italian
Keyword Aromatics, Garlic, Green Sauce, Pasta, Pasta Sauce, Scallops, Steamed, Swimming, Vongole, White Wine
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Sabrina Currie


  • 2 tbsp Olive Oil (Butter is a good substitute)
  • 1 Shallot, minced (about 1/4 c chopped shallot)
  • 2 cloves Garlic, minced
  • 1/2 tsp Fennel Seed (Anise seed is a good substitute)
  • 1/4-1/2 tsp Chili Flakes Adjust to your taste preference
  • 1 c Cherry Tomatoes, halved (About 15 tomatoes)
  • 3/4 c Dry Unoaked White Wine (Sauvignon Blanc is my preference)
  • 3/4 c Vegetable Broth (Chicken Broth works equally well)
  • 2 lb Swimming Scallops, fresh or frozen, still in shell and rinsed.
  • Salt and Pepper to taste
  • Optional: Chopped parsley and chive flowers for garnish


  1. Heat oil in a large saucepan that has a lid on medium heat. Add shallot and garlic and cook until translucent then stir in fennel and chili flakes, cook one more minute.

    Saute aromatics for steamed scallops vongole
  2. Add tomatoes and continue cooking until just starting to break down, then add wine and bring to a boil for 2 minutes (to burn off some of the alcohol) then add broth and return heat to medium. Taste and add salt and pepper at this point if needed.

    Add tomatoes to add acidity to the scallop recipe
  3. Once liquid is at a high simmer or low boil, add scallops all at once and put lid on. Cook until all the scallops are opened, approximately 4-5 minutes. Toss gently with parsley and chive flowers if using and serve in bowls with crusty bread and a glass of that Sauvignon Blanc!

    Add Scallops to the herb and wine broth for the vongole recipe
  4. *Optional: If wanting to add pasta, add pasta that's been cooked to al dente (cooked but still a bit firm to the bite) right after the scallops are cooked and toss through with the herbs. The pasta will soak up a bit of the steaming liquid and make a lovely sauce.

If you like this recipe, you’ll also love my Prawn recipe here.

Scallops Vongole in Wine, Garlic, Fennel and Tomato Broth. Easy, Quick and Delicious
Scallops Vongole in Wine, Garlic, Fennel and Tomato Broth. Easy, Quick and Delicious

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22 thoughts on “Scallops Vongole Style”

  • 5 stars
    There was a super popular vongole dish at an Italian restaurant I used to work and this blows it out of the water! And your photography is stunning. This will be on repeat all summer, 🙂

  • 5 stars
    These look and sound amazing. Of all the seafood we can get here, scallops is the one thing we can’t get our hands on . Well, they are in the frozen section of Lidl supermarket and super pricey. Coming from Newfoundland, I have standards….lol! Scallops are so delicious.

    • Thanks Julia! I agree, buy what you can get freshest. Scallops are such a treat, they don’t need too many ingredients to make them shine.

  • 5 stars
    What a gorgeous dish for summer! It sounds so much lighter without the pasta, perfect on the patio with a glass of crisp cold white wine.

  • These scallops look gorgeous! We often find only the scallop meat at grocery stores it would be a nice treat to find them in shells. And the vongole style of preparation sounds amazing!

    • Thank you so much, it is cool to serve them in those beautiful shells for sure. My daughter loves to clean and save them every time. This recipe works well even if you can only find the pre shucked scallops.

  • 5 stars
    Woweeeee — these scallops are absolutely gorgeous and really make me miss the west coast! Here in Alberta fresh scallops are such a treat, but I’m bookmarking this post for the next time we visit our local monger. Beautiful work!

  • 5 stars
    What an absolutely stunning dish! There’s a local guy that is bringing wild pink scallops and man, I’m so tempted to go grab some. How lucky you were to be growing up on the coast…I would have liked some prawns and scallops to break up the monotony of grass fed beef every night!

  • 5 stars
    Wow, I have only had clams and linguine in vongole style at my favourite Italian restaurant. I need to find some scallops that has shells on them; I usually see the frozen stuff.

    • These will likely be very similar to an Italian restaurant version but I love the addition of the fennel for a little extra depth. I hope you’re able to find some, if you have a fish monger locally, ask if they can bring in West Coast Wild Scallops!

  • 5 stars
    Such a gorgeous looking summer recipe…we’ve been looking for something a little different to our usual meals. This looks perfect!

  • 5 stars
    It’s truly special to create a recipe that’s equal parts delicious, beautiful, and simple. What a fantastic twist on a classic, and a wonderful way to use scallops in the shell. Cheers!

  • 5 stars
    These scallops are perfect as an appetizer but now I want to make it as a main dish, adding the pasta as you mentioned. Absolutely delicious! Thank you.

    • Thank you so much Colleen! I’m glad you like the recipe. Have. Great week and thanks for taking the time to let me know 🙂

  • 5 stars
    First time trying swimming scallops – lovely !! Didn’t have fennel but used some very nice young celery from Clever Crow. Great recipe.
    Question – we cut off the little black piece as we ate – should we have cut off the brown muscle-y part surrounding them? It tasted fine.

    • Hi Jane,
      The whole scallop is healthy and fine to eat. The black and orange bit can can be a bit stronger tasting so it is fine to remove either or both if you prefer. West coast scallops has a great tip, use one half of a scallop shell to gently remove that part as you eat or ahead of time. Thank you so much for letting me know how you liked the recipe!

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