If you’ve ever sat down to a beautifully plated seafood pasta dish at a fancy restaurant and thought, “I could never make this at home”—think again. This Scallop Spaghetti in White Wine Sauce brings all the elegance and flavor of a fine dining experience right into your kitchen. And yes, it’s easier than it sounds.

With just a handful of simple ingredients, you’ll be twirling tender spaghetti around your fork, wrapped in a light, garlicky white wine sauce and topped with perfectly seared scallops. It’s fast enough for a weeknight, but impressive enough for company. Ready to make magic? Let’s dive in.

Why You’ll Love This Recipe

Key Benefits

There’s a lot to love about this dish, but here are a few reasons it might just become a go-to in your dinner rotation:

• Quick and straightforward – From prep to plate in under 30 minutes.

• Elegant and impressive – Looks gourmet, tastes luxurious.

• Customizable – Add cream for richness, or keep it light and bright.

• Minimal ingredients, maximum flavor – Simple pantry staples let the scallops shine.

Suitable For

This recipe really is for everyone. Whether you’re…

• Cooking for a special date night or dinner party,

• Looking for something easy but elevated to break the pasta monotony,

• New to cooking scallops (don’t worry, you’ll do great),

• Or just craving something fresh and flavorful…

…this recipe checks all the boxes. It’s also easy to adapt for dietary needs—gluten-free pasta and dairy-free subs work beautifully.

Ingredients for Scallop Spaghetti in White Wine Sauce

Before we get into the how, let’s cover the what. These ingredients are simple, but when combined just right, they’re pure magic.

Core Ingredients

• Spaghetti – Classic and sturdy. Use linguine or fettuccine if you prefer.

• Sea scallops – Tender, sweet, and the star of the show. Pat them dry to get that golden crust.

• Olive oil & unsalted butter – For flavor layering and searing.

• Garlic – Three cloves for a punchy, fragrant base.

• Dry white wine – Adds acidity and depth. Use something you’d drink (like Pinot Grigio or Sauvignon Blanc).

• Heavy cream (optional) – Makes the sauce silky and rich.

• Lemon juice – Brightens everything up.

• Red pepper flakes (optional) – A gentle kick if you like heat.

• Salt & pepper – Essential seasoning.

• Fresh parsley – For that fresh, herby finish.

• Grated Parmesan cheese – Optional but recommended for a savory, nutty finish.

Substitutions and Tips

• Scallops: You can swap in shrimp or even chunks of firm white fish.

• Pasta: Any long noodle will do. Gluten-free or whole wheat? No problem.

• Wine substitute: No wine? Try seafood or chicken broth with a splash of white wine vinegar or lemon juice.

• No cream? Leave it out. The wine-butter-garlic combo is plenty flavorful on its own.

• Herbs: Basil or chives can sub in for parsley if needed.

This recipe is flexible. The goal is flavor and comfort, not perfection.

Best Scallops for This Pasta Dish

Scallops are simple to cook—but getting the right ones makes a huge difference.

• Sea scallops are best here. They’re large and meaty, perfect for searing and slicing over pasta.

• Dry-packed scallops are what you want. They haven’t been treated with preservatives or water solutions, which means they’ll caramelize beautifully instead of steaming.

• Bay scallops (smaller) will also work, but reduce the cooking time to just 1–2 minutes per side.

• Frozen scallops? Totally fine—just thaw them in the fridge overnight and dry them thoroughly with paper towels before cooking.

Kitchen Tools You’ll Need

No fancy equipment required—just the basics. But if you have a few extras, they can make the process even smoother.

Must-Have Tools

• Large skillet – A stainless steel or cast iron pan is ideal for getting that golden scallop crust.

• Pasta pot – Big enough to give the noodles space to cook evenly.

• Tongs – For flipping scallops and tossing pasta in the sauce.

• Garlic press or knife – For mincing fresh garlic.

• Grater – For a final snowstorm of Parmesan.

Nice-to-Have Tools

• Zester – If you want to add lemon zest for an extra pop.

• Pasta spoon or serving fork – Makes plating easier.

• Fine mesh strainer – Useful for straining pasta water or catching wine sediment.

How to Make Scallop Spaghetti in White Wine Sauce

Now comes the fun part—bringing it all together. This dish moves quickly once you start, so I recommend having all your ingredients prepped and within arm’s reach before you begin. Don’t worry, I’ll walk you through each step like we’re cooking side by side in your kitchen.

Step 1: Cook the Spaghetti

Let’s start with the base.

Bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions. You’re aiming for al dente—tender with a little bite. Just before you drain it, scoop out about half a cup of the starchy pasta water and set it aside. You’ll use this to loosen the sauce later and help it cling to the noodles.

Drain the pasta and set it aside while you work on the rest.

Tip: Don’t rinse the pasta—those surface starches help the sauce stick beautifully.

Step 2: Sear the Scallops

This is where the magic happens. A perfectly seared scallop is golden on the outside and tender inside.

Start by patting your scallops completely dry with paper towels. Moisture is the enemy of a good sear, so take your time with this step. Season both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking), gently place the scallops in the pan, making sure not to crowd them. You want each one to have room to sear.

Let them cook undisturbed for about 2 to 3 minutes on the first side. You’re looking for a deep golden crust. Flip and cook for another 1 to 2 minutes, just until the centers turn opaque. Then transfer them to a plate and loosely cover to keep warm.

Tip: If your scallops are sticking to the pan, they’re not ready to flip yet. Give them another few seconds.

Step 3: Make the White Wine Sauce

Time to build that delicious sauce.

Lower the heat to medium and add the butter to the same skillet (no need to clean it—those browned bits add tons of flavor). Once the butter melts, stir in the minced garlic. Sauté for about a minute, just until fragrant. Don’t let it brown.

Pour in the white wine and let it simmer for 2 to 3 minutes, scraping up any bits from the bottom of the pan. The wine will reduce slightly and mellow out.

Next, stir in the lemon juice and red pepper flakes (if using). If you’re going for a creamier sauce, now’s the time to add the heavy cream. Let it all simmer gently for another minute or so, until slightly thickened.

Taste and adjust the seasoning—this is your moment to balance the flavors.

Step 4: Toss Everything Together

Add the cooked spaghetti right into the skillet with the sauce. Toss gently with tongs or a pasta fork to coat every strand. If the sauce feels too thick, splash in a bit of that reserved pasta water, one tablespoon at a time, until it’s just right.

Now, return the scallops to the pan, nestling them gently into the pasta. Give everything a careful toss or two—you don’t want to break the scallops—and turn off the heat.

Step 5: Serve and Garnish

You’ve done it. Time to plate up.

Divide the pasta among warm plates or shallow bowls, making sure each serving gets a few scallops on top. Sprinkle with freshly chopped parsley for a bright, herby finish. And if you’re a cheese lover, grate a little Parmesan over the top right before serving.

Optional: A drizzle of good olive oil or a touch of lemon zest adds a final pop of flavor.

Serve immediately while everything’s hot and silky. It’s one of those dishes that doesn’t need anything else—just a fork, a glass of wine, and good company.

Tips for Success

Here are a few tried-and-true tricks to make sure your scallop pasta comes out just right every time:

• Pat the scallops dry—don’t skip this. A dry surface is key to that golden crust.

• Use a large pan so you can give the scallops space to sear properly.

• Don’t overcook—scallops go from perfect to rubbery quickly. Remove them as soon as they turn opaque.

• Use wine you’d actually drink—if it tastes good in the glass, it’ll taste good in the sauce.

• Taste as you go—the sauce is simple, so seasoning makes a big difference.

How to Store Scallop Spaghetti

If you happen to have leftovers (not likely, but just in case), here’s how to keep them tasting great:

At Room Temperature

Don’t leave the dish out for more than an hour. Seafood spoils quickly.

In the Refrigerator

Store in an airtight container for up to 2 days. When reheating, do it gently over low heat with a splash of water or broth. Avoid the microwave if you can—it tends to overcook the scallops.

Freezing Tips

This one isn’t a freezer-friendly recipe. Scallops tend to lose their texture after freezing. If needed, freeze the sauce and pasta separately and add fresh scallops when reheating.

Frequently Asked Questions

Can I use frozen scallops?

Yes, absolutely. Just thaw them overnight in the fridge and dry them thoroughly before cooking.

What’s the best wine for this recipe?

A dry white like Pinot Grigio, Sauvignon Blanc, or even a light Chardonnay. Avoid anything too sweet.

Is the cream necessary?

Not at all. The sauce is lovely without it—lighter and more lemon-forward. Add cream if you want something a bit richer.

Can I swap in a different pasta?

Totally. Linguine, fettuccine, or even angel hair will all work. Use what you love.

Related Recipes

If you enjoyed this scallop spaghetti in white wine sauce, you might also love these other savory dishes:

• Creamy Shrimp Linguine: A rich, creamy pasta with tender shrimp and garlic.

• Garlic Butter Lobster Tails: Perfectly broiled lobster tails with garlic herb butter.

• Lemon Chicken Pasta: A fresh and bright pasta with citrus and herbs.

• Clam Linguine in White Sauce: A coastal classic made easy for weeknights.

Conclusion

Scallop Spaghetti in White Wine Sauce is proof that a luxurious, flavorful dinner doesn’t have to be complicated. With a few quality ingredients and a little guidance, you can create something truly special in your own kitchen.

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