Scallops, garlic, wine, herbs....does it get much better?! Italian style steamed scallops Vongole style are an easy and impressive dish done in under 30 minutes! (GF and DF)
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.
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.
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!
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!
- Heat oil and add shallot and garlic and cook until translucent then stir in fennel and chili flakes and cook until fragrant.
2. Add tomatoes and cook a few more minutes.
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.
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!
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.
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.
- 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.
Cheers friends! Sabrina
Swimming Scallops Vongole Style
- 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
- 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.
If you like this recipe, you'll also love my Prawn recipe here.