• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
West Coast Kitchen Garden
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipe » Seafood » Scallops Vongole Style

    Scallops Vongole Style

    Published: May 25, 2020 · Modified: Jan 11, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Scallops, garlic, wine, herbs....does it get much better?! Italian style steamed scallops Vongole style are a delicious, easy and impressive dish done in under 30 minutes! (GF and DF)

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

    What Is Vongole?

    Vongole is a delicious and fragrant broth style recipe with pasta. I omitted the pasta here to make it lighter but of course you can easily toss cooked pasta in and that is delicious too!

    Vongole is traditionally made with 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 with pasta if you want. For more ideas, check out Best Scallop Appetizers and to finish off your meal, pick from the Best Side Dishes To Serve With Scallops Including Wine Pairings.

    Jump to:
    • What Is Vongole?
    • Scallops In Shell
    • My Fishing Life
    • Step by Step Instructions
    • Substitutions
    • Variations
    • Recipe

    (I love seafood and have so many other yummy recipes like Miso Baked Oysters Motoyaki, Sesame Soy Steamed Oysters, Prawns in Tomato Fennel broth or for a warm curry, try my easy Snapper Laksa Recipe!

    Scallops In Shell

    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. If you can't get smaller swimming scallops in shell, larger scallops in shell work well too.

    Steamed Scallops Italian Style
    Steamed Scallops Italian Style

    My Fishing Life

    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

    Step by Step Instructions

    I wanted a light, cream-free preparation for these delicate swimming scallops and Vongole is perfect. Aromatic garlic, shallot, chili and fennel give lots of mouth watering flavor without the heaviness of cream. Let me show you how easy it is!

    1. Heat oil and add shallot and garlic and cook until translucent then stir in fennel and chili flakes and cook until fragrant.
    Sauteing aromatics in a stainless steel saucepan on a stove.

    2. Add tomatoes and cook a few more minutes.

    Cherry tomatoes cut in half have been added to the saucepan of onion and garlic.

    3. Add wine and bring to a boil before adding broth and returning heat to medium. Taste and add salt and pepper at this point if needed.

    Broth has now been added to the saucepan with tomatoes and aromatics.

    4. Once liquid is at a low boil, add scallops all at once and put the lid on, allowing the steam to build up. Cook until 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!

    Scallops are added on top of the herb and wine broth.

    Hint:

    If you want to add pasta, add cooked, al dente pasta (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.

    Scallops vongole are presented with green herb garnish in a white bowl on a wooden serving board with a loaf of bread, spoon and fork.

    Substitutions

    Shellfish - You can easily swap clams or mussels for a dish just as delicious.

    Herbs - Basil or chives are wonderful substitutions for parsley if you prefer or can't find parsley.

    Variations

    • Classic Pasta Vongole - To make the classic vongole, you'll simply cook ¾ lb dry pasta until al dente and then toss it into the scallops and broth, tossing gently until liquid reduces and thickens slightly.
    • Creamy Steamed Scallops - Want to make this extra luxurious? Reduce the wine and broth to ½ cup each and add in 1 cup of heavy cream at the same time you add the broth.

    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.

    One last note, be careful not to overcook the scallops. Once overcooked, they get rubbery and lose their sweet mild flavor.

    Happy cooking,

    Sabrina

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    Recipe

    Fresh BC Wild Scallops In Vongole Sauce Recipe

    Swimming Scallops Vongole Style

    Delicious, cream-free aromatic broth steams these sustainable, oceanwise scallops into sweet deliciousness. GF and Dairy Free
    4.92 from 23 votes
    Print Pin Rate
    Course: Appetizer, Dinner, Main Course, Seafood
    Cuisine: canadian, Italian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 145kcal
    Author: Sabrina Currie

    Ingredients

    • 2 tablespoon Olive Oil (Butter is a good substitute)
    • 1 Shallot, minced (about ¼ c chopped shallot)
    • 2 cloves Garlic, minced
    • ½ teaspoon Fennel Seed (Anise seed is a good substitute)
    • ¼-1/2 teaspoon Chili Flakes Adjust to your taste preference
    • 1 c Cherry Tomatoes, halved (About 15 tomatoes)
    • ¾ c Dry Unoaked White Wine (Sauvignon Blanc is my preference)
    • ¾ 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

    Instructions

    • 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.
    • 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.
    • 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!
    • *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.

    Notes

    Be careful not to overcook the scallops. Once overcooked, they get rubbery and lose their sweet mild flavor.
     

    Nutrition

    Calories: 145kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 390mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!

    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
    « Classic Canadian Caesar Cocktail
    25+ Best Fresh Mint Recipes »

    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Sharon

      May 26, 2020 at 5:31 pm

      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, 🙂

      Reply
      • SabCurrie

        May 26, 2020 at 6:00 pm

        Wow, thank you so much Sharon! I’m glad you like it and I truly appreciate the kind words 🙂

        Reply
    2. Julia

      May 27, 2020 at 5:07 am

      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.

      Reply
      • SabCurrie

        May 27, 2020 at 7:09 am

        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.

        Reply
    3. Kelly Neil

      May 27, 2020 at 6:30 am

      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.

      Reply
      • SabCurrie

        May 27, 2020 at 7:10 am

        I’m with you Kelly! A crisp cold 🥂 goes perfectly with these. Cheers!

        Reply
    4. Joyce

      May 27, 2020 at 12:12 pm

      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!

      Reply
      • SabCurrie

        May 27, 2020 at 6:48 pm

        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.

        Reply
    5. JustineCelina

      May 27, 2020 at 4:20 pm

      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!

      Reply
      • SabCurrie

        May 27, 2020 at 6:47 pm

        Thank you Justine! Even here they are a treat! Enjoy 🙂

        Reply
    6. Bernice M Hill

      May 27, 2020 at 7:02 pm

      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!

      Reply
      • SabCurrie

        May 27, 2020 at 8:48 pm

        Thank you so much Bernice 🙂 you should definitely get the scallops from that guy and try them!

        Reply
    7. Cynthia Priest

      May 28, 2020 at 9:33 pm

      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.

      Reply
      • SabCurrie

        June 02, 2020 at 8:54 pm

        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!

        Reply
    8. Riz

      May 30, 2020 at 7:29 pm

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

      Reply
      • SabCurrie

        May 31, 2020 at 9:31 am

        Thank you so much Riz, these are so light and delicious I think you’ll love them.

        Reply
    9. [email protected]

      May 31, 2020 at 3:29 pm

      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!

      Reply
      • SabCurrie

        May 31, 2020 at 6:59 pm

        Thanks Sean, seafood is a passion of mine from growing up in a fishing family:-)

        Reply
    10. Colleen

      May 31, 2020 at 3:49 pm

      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.

      Reply
      • SabCurrie

        May 31, 2020 at 6:58 pm

        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 🙂

        Reply
    11. Jane Hirst

      September 18, 2020 at 5:54 pm

      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.
      Thanks.

      Reply
      • SabCurrie

        September 18, 2020 at 6:24 pm

        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!

        Reply
    12. Maureen

      March 25, 2021 at 8:25 pm

      5 stars
      If I could have this everyday I would. Scrumptious

      Reply
      • SabCurrie

        March 25, 2021 at 9:13 pm

        Aw thanks Maureen! It is such a treat!

        Reply
    13. Laura

      March 26, 2021 at 4:05 am

      5 stars
      Very tasty!

      Reply
      • SabCurrie

        March 26, 2021 at 1:58 pm

        Thanks Laura!

        Reply
    14. Jill

      March 26, 2021 at 1:47 pm

      5 stars
      Such a perfect recipe! Love it!

      Reply
      • SabCurrie

        March 26, 2021 at 1:58 pm

        Aw thanks Jill!

        Reply
    15. Chef Dennis

      March 26, 2021 at 10:20 pm

      5 stars
      This looks super delicious!

      Reply
      • SabCurrie

        March 27, 2021 at 12:14 pm

        Thank you chef!

        Reply
    16. Kate L. Dauphinee

      May 18, 2021 at 2:50 pm

      5 stars
      Best broth ever!

      Reply
      • Sabrina Currie

        May 18, 2021 at 3:30 pm

        Aw thanks Kate! I’m so happy to hear, I love it too!

        Reply

    Leave a Reply Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Join Me On Social

    • Facebook
    • Instagram
    • Pinterest
    Sabrina Currie in her kitchen

    Hi, I'm Sabrina! Welcome to my West Coast Kitchen Garden. I hope to inspire you to grow, forage and shop your local farmer's market with these easy and delicious recipes using whole foods.

    More about me →

    Most Recent Posts

    • Best 75 Easy + Delicious Appetizers For Pizza Night
    • Top 20+ Easy, Healthy Salmon Breakfast Ideas and Recipes
    • Easy Strawberry, Blackberry, Banana Smoothie
    • Lavender vs Rosemary For Growing and Cooking
    • Top 40+ Tasty Day Hike Lunch Ideas
    • Easy Kakdi Koshimbir, A Refreshing Indian Cucumber Salad

    Follow to the bottom if you'd like to sign up for my latest shop sales, best cooking tips and newest recipes.

    Most Popular Recipes

    • Ooni Pizza Dough Recipe
    • Chirashi Sushi Bowl (aka Chirashizushi)
    • Miso Baked Oysters-A Quick And Easy West Coast Appetizer
    • Savory Spring Rhubarb Salsa
    • Red Cabbage Sauerkraut/Fermented Red Cabbage
    • Easy Peanut Sauce Baked Chicken
    Close up of thinly sliced sockeye salmon drizzled with white mayo based dressing and topped with arugula and a sprinkling of capers and red onions all on a blue plate.
    Best Salmon Carpaccio

    Footer

    ↑ back to top

    About

    • Privacy Policy
    Sabrina Currie of West Coast Kitchen Garden
    Sabrina Currie of West Coast Kitchen Garden

    Contact

    • Contact
    • Services
    • Media Kit

    Copyright © West Coast Kitchen Garden 2021 - All Rights Reserved

     

    Loading Comments...