Scallop Spaghetti in White Wine Sauce

 

Scallop Spaghetti in White Wine Sauce

Ingredients

White Wine Sauce

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

4 cloves garlic, finely minced

1 cup dry white wine

1 cup heavy cream

¼ cup freshly shredded Parmesan cheese

2 tablespoons capers, drained

1 teaspoon freshly squeezed lemon juice

Sea salt or kosher salt, to taste

Pasta

8 ounces (225 g) spaghetti

Seared Scallops

1 pound medium scallops (about 12–14 pieces), fully thawed if previously frozen

¼ teaspoon sea salt or kosher salt

2 tablespoons extra-virgin olive oil

Instructions

How to Make the White Wine Sauce

In a medium skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and softened.

Pour in the white wine and bring to a boil. Let it cook for a few minutes, reducing the wine by roughly half.

Stir in the heavy cream and Parmesan cheese. Return to a gentle boil, then immediately reduce the heat to a simmer. Cook for 2–3 minutes, stirring continuously, until the sauce slightly thickens.

Remove from the heat. Mix in the drained capers and freshly squeezed lemon juice. Season with salt and pepper to taste. Adjust with extra lemon juice, salt, or pepper if desired. Keep covered until ready to use.

Cook the Pasta

Prepare the spaghetti according to the package directions until al dente.

Drain well, then add directly to the prepared sauce. Toss until evenly coated.

How to Sear Scallops

If using frozen scallops, ensure they are fully thawed.

Pat each scallop dry with paper towels to remove any excess moisture. This step is key to achieving a golden crust.

Season lightly with salt.

Heat 2 tablespoons of olive oil in a large skillet over high heat until the oil is hot and shimmering, but not smoking.

Arrange the scallops in the skillet without overcrowding. Sear for about 4 minutes on the first side, resisting the urge to move them, until a golden-brown crust forms.

Flip the scallops and cook for an additional 2–3 minutes, until the centers are just opaque.

Immediately remove from the skillet to prevent overcooking—leaving them in the hot pan will cause them to steam and lose their crust.

To Serve

Add the seared scallops to the spaghetti coated in the creamy white wine sauce. Reheat gently if needed, then plate and serve immediately.