Description
This scallop spaghetti in white wine sauce is a flavorful, elegant dish made with seared scallops, garlic, butter, lemon juice, and wine. It’s quick, easy, and perfect for special dinners or weeknight meals.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb sea scallops (patted dry)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream (optional)
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Salt & pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Season scallops with salt and pepper. Sear in olive oil over medium-high heat for 2–3 minutes per side. Set aside.
- Reduce heat to medium. In the same skillet, melt butter and sauté garlic for 1 minute.
- Add white wine and simmer for 2–3 minutes. Stir in cream (optional), lemon juice, and red pepper flakes.
- Add cooked pasta to the skillet and toss with the sauce. Use reserved pasta water to loosen if needed.
- Gently fold in seared scallops and warm through.
- Serve garnished with fresh parsley and grated Parmesan.
Notes
- Use dry sea scallops for a proper sear.
- Frozen scallops must be thawed and dried thoroughly.
- Skip cream for a lighter, lemony version.
- Add a splash of sherry or vermouth for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg