Buttery Scallops and Pasta in White Wine Recipe: A Savory Treat

Silky strands of pasta dance alongside perfectly seared scallops in this elegant white wine butter recipe that promises pure culinary magic.

The delicate seafood melts against tender noodles, creating a symphony of rich flavors.

Fresh scallops caramelize beautifully when kissed by high heat, developing a golden crust that locks in their natural sweetness.

Fragrant herbs and a splash of crisp white wine elevate this dish from simple to spectacular.

butter creates a luxurious sauce that coats each ingredient with velvety smoothness.

Professional chefs and home cooks alike will delight in this restaurant-quality meal that comes together in minutes.

You’ll want to savor every single bite of this extraordinary seafood pasta.

Why This Scallops & Pasta Dish Works

• Transform your kitchen into a gourmet restaurant with this elegant yet surprisingly simple seafood pasta dish that looks and tastes like a professional chef prepared it.
• Prepare a restaurant-quality meal in less than 30 minutes, making it perfect for busy professionals or home cooks wanting a delicious dinner without spending hours in the kitchen.
• Enjoy a balanced combination of tender scallops, wilted spinach, juicy tomatoes, and a rich white wine butter sauce that appeals to diverse palate preferences and creates a harmonious culinary experience.
• Impress your significant other or dinner guests with a sophisticated meal that looks complicated but is actually straightforward to execute, making you appear like a culinary expert.

What’s in Scallops and White Wine Butter Pasta

• Scallops: Delicate, tender shellfish that provide a sweet and succulent centerpiece to the dish.
• Angel Hair Pasta: Thin, delicate pasta that perfectly complements the light seafood sauce.
• Spinach: Fresh green that adds nutritious depth and vibrant color to the recipe.
• Garlic: Aromatic ingredient that provides a rich, savory flavor base for the sauce.
• Tomatoes: Juicy, ripe vegetables that bring a bright, fresh element to the dish.

• White Wine, Chicken Broth: Flavorful liquids that create a light, elegant sauce with depth.
• Butter: Creamy ingredient that adds richness and helps create a smooth, luxurious sauce.
• Flour: Thickening agent that helps create a smooth and consistent sauce texture.
• Salt, Pepper: Essential seasonings that enhance and balance the overall flavor profile.
• Cooking Oil: Neutral fat used for sautéing and preventing ingredients from sticking to the pan.

Cooking Steps for Scallops and Pasta

Step 1: Prepare Cooking Workspace

Heat a large pot of salted water for pasta.

Pat scallops completely dry using paper towels.

• Olive oil
• Salt
• Black pepper

Get your skillet ready for cooking.

Step 2: Wilt Fresh Spinach

Add small amount of oil to skillet.

Cook spinach in quick batches until wilted and vibrant green.

Remove spinach and set aside on plate.

Step 3: Create Silky White Wine Sauce

Clean skillet and melt butter over medium heat.

Add minced garlic and sauté until softened.

Whisk in flour and cook briefly.

Slowly pour white wine while continuously whisking.

Allow sauce to simmer until smooth and slightly thickened.

Add halved tomatoes and cook until softened.

Step 4: Perfectly Sear Scallops

Return skillet to high heat.

Melt remaining butter until it starts foaming.

Place scallops in single layer without overcrowding.

Cook undisturbed for approximately 1.5 minutes.

Flip scallops when they release easily from pan.

Cook opposite side for another 1.5 minutes.

Step 5: Assemble Elegant Dish

Drain angel hair pasta, reserving small amount of pasta water.

Toss pasta with white wine sauce and tomatoes.

Add pasta water if sauce needs loosening.

Layer dish with spinach as base, top with pasta, and crown with golden seared scallops.

Drizzle remaining pan juices over entire dish.

Pro Tips for Scallops With White Wine Sauce

• Pat scallops completely dry with paper towels to ensure a golden, crispy sear without steaming.
• Sauté garlic at medium heat and remove from flame immediately when fragrant to avoid bitter, burnt flavor.
• Keep a small amount of starchy pasta water to help sauce cling better and create a smoother, silkier texture.
• Let scallops cook undisturbed for exact 1-1/2 minutes on each side to develop a beautiful caramelized crust.
• Build depth by wilting spinach first, creating a flavorful base before adding delicate scallops and white wine sauce.

Save and Reheat Scallops & Pasta Right

• Store leftover scallops and pasta in an airtight container within 2 hours of cooking. Keep refrigerated for 1-2 days maximum to maintain food safety and quality.
• Not recommended for this dish, as scallops and pasta tend to lose texture and become mushy when frozen and thawed.
• Gently warm the pasta in a skillet over low heat, adding a splash of white wine or chicken broth to prevent dryness. Stir carefully to prevent breaking delicate scallops.
• Reheat in short 30-second intervals, stirring between each interval. Add a small amount of water or broth to prevent the pasta from drying out and becoming tough.

Pair Scallops and Pasta With These

• Pair with Crisp Chardonnay: Select a lightly oaked California or Burgundy Chardonnay that complements the white wine butter sauce, enhancing the delicate scallop flavors without overpowering the dish.
• Serve with Crusty Garlic Bread: Create a side of warm, golden-brown garlic bread to soak up the rich white wine butter sauce, adding a delightful textural contrast to the tender scallops and soft pasta.
• Match with Citrus Arugula Salad: Prepare a light, zesty arugula salad dressed with lemon vinaigrette to cut through the richness of the butter sauce and provide a fresh, peppery counterpoint to the seafood.
• Complement with Prosecco: Choose a dry, sparkling Prosecco that brings effervescence and acidity to cleanse the palate between bites of the creamy, buttery pasta and scallops.

Flavor Twists for Scallops and Pasta

• Gluten-Free Version: Replace wheat flour with cornstarch or gluten-free flour blend to maintain sauce thickness. Use gluten-free pasta and ensure all ingredients are certified gluten-free.
• Dairy-Free Adaptation: Substitute butter with olive oil or dairy-free margarine. Use coconut cream or almond milk to create a creamy sauce without traditional dairy products.
• Vegetarian Alternative: Replace scallops with seared king oyster mushrooms or pan-fried tofu cubes. Maintain the white wine butter sauce and cooking technique for similar flavor profile and texture.
• Low-Carb Option: Swap angel hair pasta with zucchini noodles or spaghetti squash. Keep the white wine sauce and scallops, reducing carbohydrate content while preserving the recipe's elegant essence.

FAQs

• What kind of white wine works best for the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly. These wines provide a crisp, light flavor that complements the scallops without overpowering the delicate seafood.

• How do I know when scallops are perfectly cooked?

Scallops are done when they have a golden-brown crust and are slightly translucent in the center. They should feel firm but still tender. Overcooking makes them tough and rubbery, so watch them carefully during searing.

• Can I substitute the angel hair pasta?

Yes, you can use other thin pasta like linguine or spaghetti. Just ensure the pasta is delicate enough to pair well with the light sauce and scallops. Thicker pasta might not absorb the white wine butter sauce as effectively.

• What if I can't find fresh scallops?

Frozen scallops work well too. Thaw them completely and pat them very dry before cooking. This helps achieve that beautiful golden sear and prevents them from steaming instead of browning.

Scallops And Pasta With White Wine Butter Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

• Total Time: 25 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Creamy white wine butter scallops dance atop delicate pasta, creating a luxurious Mediterranean-inspired masterpiece. Delicate seafood and rich sauce promise an elegant dining experience you’ll savor with each indulgent bite.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 3/4 pound (340 grams) dry sea scallops
• 4 ounces (113 grams) angel hair pasta

Vegetables and Aromatics:

• 10 ounces (283 grams) fresh spinach
• 4 cloves garlic (minced)
• 1 pint (475 milliliters) grape or cherry tomatoes (halved)

Liquids, Seasonings, and Thickeners:

• Vegetable oil
• Salt
• Freshly ground black pepper
• 4 tablespoons (56 grams) unsalted butter (divided)
• 1 tablespoon (15 milliliters) flour
• 3/4 cup (180 milliliters) dry white wine (or low-sodium chicken broth)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a generously salted pot of water for pasta cooking. Meticulously pat scallops completely dry to ensure optimal caramelization. Season scallops with minimal oil, salt, and pepper. Quickly wilt spinach in a large skillet, working in rapid batches for approximately one minute each. Transfer wilted spinach to a separate plate.
2. Clean the skillet thoroughly. Melt butter over medium heat until slightly foaming. Introduce minced garlic, sautéing until soft and aromatic without browning. Incorporate flour, whisking for roughly 60 seconds to eliminate raw flavor. Gradually stream white wine while continuously whisking, allowing sauce to simmer until smooth and slightly thickened. Gently add halved tomatoes, cooking until they soften marginally.
3. Reheat skillet with remaining butter until just bubbling. Carefully place scallops in a single layer, allowing them to cook undisturbed for approximately 90 seconds. When scallops release naturally from pan surface, flip and cook additional 90 seconds. Remove from heat immediately.
4. Drain angel hair pasta, reserving small amount of pasta water. Combine pasta with sauce and tomatoes, using reserved water to adjust consistency if needed. Layer spinach as base, then top with pasta and perfectly seared scallops. Drizzle remaining pan juices over completed dish for enhanced flavor profile.

Notes

• Choose fresh, dry-packed scallops without preservatives for the best searing and flavor development.
• Pat scallops completely dry with paper towels to ensure a perfect golden-brown crust and prevent steaming instead of searing.
• Use a heavy-bottomed skillet and get it very hot before adding scallops to achieve that beautiful caramelized exterior without overcooking.
• Replace wheat flour with cornstarch or gluten-free flour blend to make the sauce celiac-friendly without compromising texture.

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

Nutrition

• Serving Size: 2
• Calories: 482
• Sugar: 3 g
• Sodium: 265 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 56 mg