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
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)
Instructions
- 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.
- 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.
- 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.
- 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