Buttery Scallop Spaghetti In White Wine Sauce Recipe

Seafood dreams dance on delicate scallop spaghetti in white wine sauce, promising a culinary adventure that whispers of coastal elegance.

Tender sea scallops gleam against strands of perfectly cooked pasta, each bite telling a story of Mediterranean charm.

The silky white wine sauce weaves magic through every forkful, creating a symphony of flavors that feels both luxurious and comforting.

Fresh herbs and a subtle garlic undertone elevate this dish from simple to spectacular.

You’ll find this recipe surprisingly easy to master, with restaurant-quality results that impress at first glance.

Each ingredient plays a harmonious role in crafting a meal that celebrates ocean-fresh ingredients.

Prepare to transport your dinner table to the sun-drenched shores of Italy with this irresistible pasta masterpiece.

Why Scallop Spaghetti in Wine Sauce Shines

• Elevate your home cooking with a restaurant-quality dish that looks and tastes sophisticated yet surprisingly simple to prepare.
• Learn professional-level techniques like perfectly searing scallops and creating a silky white wine sauce in just a few minutes.
• Swap ingredients or adjust quantities to match your taste preferences, making this recipe wonderfully adaptable for different palates and dietary needs.
• Transform an ordinary evening into a special dining experience without spending hours in the kitchen or requiring complex culinary skills.

Scallop Spaghetti Ingredient Rundown

• Scallops: Fresh, sweet shellfish that provide a delicate ocean flavor and tender texture to the dish.
• Spaghetti: Classic Italian pasta that serves as the perfect base for capturing the creamy white wine sauce.

• White Wine: Adds depth and complexity to the sauce's overall flavor profile.
• Heavy Cream: Provides rich, smooth consistency to the sauce.
• Parmesan Cheese: Offers a salty, nutty dimension that enhances the sauce's depth.
• Capers: Small briny condiments that add a tangy, bright accent to the dish.
• Lemon Juice: Brings a fresh, citrusy brightness to balance the rich sauce.

• Butter: Creates a rich, golden base for sautéing and adding depth.
• Olive Oil: Helps prevent butter from burning and provides a smooth cooking medium.
• Garlic: Aromatic ingredient that infuses the dish with a warm, pungent flavor.
• Salt: Essential seasoning that enhances the overall taste of the dish.

Cooking Scallop Spaghetti the Easy Way

Step 1: Sauté Aromatic Garlic

Heat a skillet over medium heat.

Add butter and olive oil.

Once butter melts and sizzles, add minced garlic.

Stir quickly for about one minute until garlic softens and releases a fragrant aroma.

Be attentive to prevent burning.

Step 2: Create Luxurious White Wine Sauce

Pour white wine into the skillet and bring to a boil.

Let it bubble and reduce by half to concentrate flavors.

Add heavy cream and Parmesan cheese.

Bring to a gentle boil, then lower heat to simmer.

Stir continuously as sauce thickens.

• Capers
• Fresh lemon juice
• Salt to taste

Step 3: Cook Perfect Pasta

Boil spaghetti in salted water following package instructions.

Aim for al dente texture – tender yet firm.

Drain pasta and add directly to the prepared sauce.

Toss thoroughly to coat noodles completely.

Step 4: Prepare Scallops for Searing

Pat scallops completely dry using paper towels.

Moisture prevents achieving a golden crust.

Ensure scallops are at room temperature before cooking.

Step 5: Sear Scallops to Golden Perfection

Heat olive oil in a large skillet over high heat until shimmering.

Arrange scallops in the pan without overcrowding.

Cook undisturbed for 4 minutes on first side.

Flip and cook additional 2-3 minutes.

Scallops should be golden brown and firm.

Transfer immediately to prevent overcooking.

Step 6: Combine and Serve

Gently nestle seared scallops into pasta and sauce.

Toss lightly to combine.

Warm briefly if needed.

Serve immediately for the best dining experience.

Scallop Spaghetti – Cooking Tips That Help

• Remove excess moisture completely with paper towels to achieve a perfect golden-brown sear and prevent steaming.
• Keep a close eye on minced garlic while sautéing, stirring constantly and removing from heat quickly to avoid bitter, burnt flavors.
• Allow white wine to bubble and reduce by half to concentrate flavors and create a more intense sauce base for your pasta.
• Cook scallops on high heat for 4 minutes on one side and 2-3 minutes on the other, ensuring a golden crust without overcooking.
• Stir constantly while simmering cream sauce to prevent sticking and ensure a silky, even consistency throughout the dish.

Reheating and Storing Scallop Spaghetti

• Store leftover scallop spaghetti in an airtight container in the refrigerator for up to 2 days. Separate scallops from pasta to prevent them from becoming tough and rubbery.
• Warm portions on medium power in 30-second intervals, stirring between each interval. Add a splash of cream or white wine to revive the sauce's moisture and prevent dryness.
• Gently reheat pasta in a skillet over low heat, stirring frequently. Splash a little cream or water to restore sauce consistency and prevent sticking.
• Not recommended for this dish, as scallops and cream-based sauces tend to separate and lose texture when frozen and thawed.

What Goes Well With Scallop Spaghetti

• Pair Crisp White Wine: Select a chardonnay or sauvignon blanc to complement the creamy white wine sauce and delicate scallop flavors.
• Serve Fresh Herbed Salad: Create a light arugula salad with lemon vinaigrette to balance the richness of the pasta and provide a crisp contrast.
• Match Garlic Crostini: Toast crusty bread slices with garlic and olive oil to soak up the remaining sauce and add textural variety to the meal.
• Enhance with Citrus Garnish: Sprinkle fresh lemon zest or add a wedge to brighten the dish's flavor profile and cut through the creamy sauce.

New Takes on Scallop Spaghetti in Wine Sauce

• Low-Carb Sea Feast: Replace spaghetti with spiralized zucchini noodles for a keto-friendly version that keeps the delicious seafood and creamy sauce intact while reducing carbohydrate content.
• Dairy-Free Ocean Delight: Swap heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese to create a lactose-free alternative that maintains the rich, creamy texture.
• Gluten-Free Seafood Celebration: Use gluten-free spaghetti or alternative pasta like brown rice noodles to accommodate gluten sensitivities while preserving the original recipe's robust flavors.
• Vegetarian Coastal Adaptation: Substitute scallops with king oyster mushrooms, sliced and seared similarly, to provide a meaty texture and umami flavor for plant-based eaters.

FAQs

• How do I know when my scallops are perfectly cooked?

Look for a golden-brown exterior and a firm texture. They should be slightly translucent in the center. Overcooking makes them rubbery, so aim for about 4 minutes on the first side and 2-3 minutes on the other side.

• Can I use frozen scallops for this recipe?

Yes, but thaw them completely and pat them very dry before cooking. Fresh scallops are ideal, but high-quality frozen scallops can work well if prepared correctly.

• What type of white wine works best for this sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect. Avoid sweet wines as they’ll change the sauce’s flavor profile. Choose a wine you’d enjoy drinking.

• Is it necessary to use Parmesan cheese?

Parmesan adds depth and saltiness to the sauce, but you can substitute with pecorino romano or skip it if you’re dairy-sensitive. The sauce will still be delicious, though slightly less rich.

Scallop Spaghetti In White Wine Sauce Recipe

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4.7 from 17 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Mediterranean-inspired scallop spaghetti dances with delicate seafood and crisp white wine, creating elegant harmony on your plate. Silky pasta strands intertwine with golden seared scallops, promising a restaurant-quality experience you can savor at home.

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Ingredients

Scale 1x2x3x

Seafood:

• 1 pound scallops (medium size, about 12–14 scallops, thawed completely if frozen)

Pasta:

• 8 ounces (226 grams) spaghetti

Sauce and Seasoning Ingredients:

• 1 tablespoon butter
• 3 tablespoons olive oil
• 4 cloves garlic (minced)
• 1 cup white wine
• 1 cup heavy cream
• 1/4 cup Parmesan cheese (shredded)
• 2 tablespoons capers (drained)
• 1 teaspoon lemon juice (freshly squeezed)
• 1/4 teaspoon salt
• Salt to taste

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Instructions

1. Prepare a medium skillet by warming butter and olive oil over medium heat until butter melts and becomes fragrant. Add minced garlic and sauté for approximately 60 seconds, stirring continuously to prevent burning.
2. Pour white wine into the skillet and increase heat to boil. Allow liquid to reduce by half, concentrating the flavor profile. Incorporate heavy cream and Parmesan cheese, reducing heat to generate a gentle simmer. Stir consistently until sauce thickens, approximately 2-3 minutes.
3. Remove sauce from heat and fold in capers and fresh lemon juice. Season with salt according to taste preferences. Set sauce aside while preparing remaining components.
4. Bring a large pot of salted water to rolling boil. Cook spaghetti until perfectly al dente, typically 8-10 minutes. Drain pasta thoroughly, then immediately transfer into prepared sauce, ensuring complete coating of noodles.
5. Pat scallops completely dry using paper towels to eliminate excess moisture. Heat additional olive oil in a separate large skillet until surface becomes shimmering hot, around 400°F.
6. Carefully place scallops into hot skillet, maintaining space between each piece. Sear for 4 minutes on initial side until golden brown, then flip and cook additional 2-3 minutes. Scallops should feel firm with slight translucent center.
7. Gently nestle seared scallops atop pasta, lightly tossing to integrate flavors. Serve immediately while ingredients remain warm and sauce maintains creamy consistency.

Notes

• Ensure scallops are patted completely dry with paper towels to achieve a golden, crispy exterior without steaming.
• Use fresh, high-quality white wine for the sauce to enhance the overall flavor profile of the dish.
• Avoid overcooking scallops by watching for a golden-brown crust and a firm texture, which typically takes 4-5 minutes total cooking time.
• For a lighter version, substitute heavy cream with half-and-half or Greek yogurt and use less butter to reduce calories while maintaining a creamy texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 570
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 34 g
• Saturated Fat: 17 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 80 mg