FM Recipes: Nantucket Deep Water Scallops 'N' Chicken Scampi


  • 2 lbs. Nantucket Deep Water Sea Scallops
  • 2 lbs. Boneless Chicken Tenderloins
  • Olive Oil
  • Butter
  • White Wine
  • Fresh Parsley
  • Peeled Garlic Cloves
  • Crushed Red Pepper Flakes
  • Salt
  • Pepper
  • Lemon
  • Parmesan-Romano Grated Cheese
  • Vine-Fresh Tomatoes
  • Your Favorite Pasta


  1. Begin by washing your scallops with fresh cold water. Dice up about 10-12 peeled garlic cloves. Dice up a handful of fresh parsley. Dice up 3 vine-fresh tomatoes.
  2. Start to boil enough water to cook your favorite pasta in.
  3. Season your chicken tenderloins and grilled on both sides until cooked, then set aside.
  4. Add a decent-sized puddle of olive oil (see picture above) to a large pan along with a stick of butter, half of your parsley and set heat to medium-high. Allow ingredients to all blend together in pan.
  5. Lightly salt and pepper your scallops and add them to your pan. Turn each scallop over after they have simmered on each side for 2 minutes.
  6. Add pasta to your boiling water and remove cooked chicken from the grill.
  7. Add diced tomatoes, more fresh parsley (be sure to save a small amount for a final garnish), a dash of salt and pepper, a few splashes of white wine and squeeze an entire lemon into pan. Allow simmering to occur on high heat for 5 minutes gently stirring occasionally.
  8. Turn heat off and add your pasta to your plate. Slice chicken tenderloins the long way and decorate around the perimeter of your plate. Use a large spoon to begin scooping your scallop scampi pan into the center of your plate on top of your pasta.
  9. Garnish with a small amount of parsley and serve with fresh garlic bread for a delicious meal!