In America, scampi is a dish made with shrimp. For me, it’s usually just shrimp sauteed in butter and garlic. Apparently, it means a cream sauce or something like that for other people, but I don’t know as I only know it as butter, garlic, and usually lemon & parsley.
White wine, too, in mine.
Something out of my ass: could this be a violation of kosher laws?
Otherwise, I could not explain any prejudice against shrimp/scallops/whatever in a luscious fetuccini alfredo creation.
And by the WAY, scampi is actually an Italian word that means
broiled in garlic and butter, right?
NO! It means
SHRIMP!
So next time you’re in the Olive Garden and you see
“Chicken Scampi”
on the menu, I’d be grateful if you’d laugh in the “chef’s” face for me.
And make it sting. End hijack.
What? No Italian has ever fried his shrimp in butter, garlic, and lemon?
I don’t think anyone is saying that scampi is made with milk or cream. I think they’re saying that butter qualifies as dairy.
See post #5.
Oops. Forgot about that one. Cream seems a little odd for scampi, so I guess I must’ve repressed it. 
Fisherman’s pie (AKA Captain’s pie, ocean pie, etc) consists of pieces of fish and often shellfish in a bechamel sauce (which incorporates butter and milk), topped with mashed potato and baked.
There are any number of dishes that incorporate seafood and dairy - anyone who says it doesn’t ever work just isn’t thinking it through.
I’ve never not had a bowl of butter to accompany a lobster.
I can’t say that dairy and seafood don’t mix, but I still don’t do it very much.
Aside from smoked salmon/lox with cream cheese, I think I’m of the school of gastronomy that is comfortable with creamy/cheesy combined with crustaceans and mollusks, but somewhat dubious about combining them with vertebrate fish flesh. The idea of creamy/cheesy with cephalopod is kinda squicky too.
Butter is in a special food group by itself, imho. A universally compatible one.
I didn’t make scampi with cream, then a friend made it that way. I thought he was nuts, since I’d never seen cream in scampi; but it was good, so I started making it that way. It depends on what you mean by ‘is made’, I suppose. Traditionally it’s not, but some people do.
There are a lot of seafoods that I enjoy with cream sause, shrimp, crab and lobster popping into my mind right off.
I’m not a chef, but I know what I like.
When I did eat flesh food, one of my favorites was a tuna melt: iwhole wheat bread, butter, tuna and cheese put under the broiler)
And the ever faithful standby, tuna noodle casserole with a cream soup base.
What does one drink with a Tuna Sandwich? Why, milk, of course!
I can understand rejecting the Parmesan Grinder Wielding Waiter when pasta in a delicate seafood sauce is served. But I can’t see an overall ban on Dairy with Seafood.
Maybe one of those Picky Eaters from the Other Threads will drop by with an opinion.
I shouldn’t be reading this thread at lunchtime - now I’m really hungry! Include me in the Doper horde who see no problems mixing dairy with seafood. Some favorites of mine: New England clam chowder, crab bisque (just about any kind of seafood bisque, come to think of it), shrimp scampi (despite its repetitive name), shrimp or scallop alfredo, and lox on a bagel with a big schmear.
Now I gotta go eat.
Just don’t put bleu cheese on watermelon!
StG
Strong cheese + fish is usually a no-no at my house; the cheese overpowers the delicate fish flavor.
However, cream and fish is a match made in heaven. When I make fresh pasta, my favorite sauce recipe is diced scallops poached in garlicky cream, tinged with a little cayenne and minced parsley.
And, as mentioned upthread, New England clam chowder is another member of the heavenly shellfish/cream family.
I just made this yesterday, and it is one of my favorite dishes.
Creamy Smoked Salmon Pasta
3 tablespoons butter
1/2 an onion, finely chopped
1 tablespoon all-purpose flour
2 garlic cloves, finely chopped
1 cup skim milk
1/4 cup grated Romano cheese
Generous handful fresh spinach (can also use half box frozen spinach, thawed and squeezed dry)
1/4 cup canned mushrooms, drained
6 ounces smoked salmon, chopped
1/2 (16 ounce) package penne pasta
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
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Stir flour and garlic into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in spinach and mushrooms and cook over low heat for 4 minutes.
-
Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.
This is the right answer. More specifically, Italian cuisine is hyper-regionalised with towns just a few miles away having vastly different cuisines and NO culinary mixing with each region is convinced that their version of any food must be the best. Broadly, Italy is split up into dairy regions in the central, northern part and olive oil regions in the southern, coastal regions. As a result, seafood and dairy were very rarely mixed.
In Italy, the combination of seafood and dairy merely seemed odd and alien but when Italian cuisine was imported en masse to America and all of the subtle regional differences became mangled into some bastardised “italian cuisine” and the no dairy with seafood thing because a battlecry for the culinary intelligentsia for the preservation of authenticity.
Theres no real good culinary reason for no seafood and dairy, as noted, there are lots of delicious dishes from all over the world that have the two in combination. Obviously some dairy combinations and some seafood combinations tend to clash but any 2 large groups of food are going to have unfortunate flavour pairings. It’s merely a histortical artifact distorted into a way of marking yourself as gastronomically superior for having been aware of the rule.