If you’re craving an elegant, restaurant-quality meal that’s surprisingly easy to make at home, this Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers is about to become your new favorite. Picture this: perfectly seared scallops, a silky garlic-infused cream sauce, and briny capers all tossed with delicate strands of pasta. It’s the ultimate balance of rich, buttery goodness with just the right pop of brightness.
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This dish is simple enough for a weeknight dinner yet impressive enough to serve at a special occasion. Trust me, once you taste it, you’ll wonder why you haven’t been making it all along!
Why You’ll Love Scallop Spaghetti
Elegant Yet Simple
Looks and tastes like fine dining, but it’s made with everyday ingredients.
Rich and Velvety
The creamy white butter garlic sauce coats every strand of pasta with indulgent, silky goodness.
Perfectly Balanced Flavors
The richness of the butter and cream pairs beautifully with the tangy capers and the natural sweetness of scallops.
Quick to Make
Ready in under 30 minutes—because gourmet doesn’t have to take all night.
Customizable
Want it lighter? Swap heavy cream for half-and-half. Need extra heat? Add a pinch of red pepper flakes.
Ingredients in Scallop Spaghetti
This dish is all about quality ingredients coming together effortlessly. Here’s what you’ll need:
Scallops – The star of the show! Choose fresh or frozen sea scallops for the best texture and flavor.
Spaghetti – The perfect pasta for soaking up that luscious sauce.
Butter – A key ingredient that adds richness and depth.
Garlic – Infuses the sauce with irresistible aroma and flavor.
Heavy Cream – Creates the velvety, creamy texture of the sauce.
Chicken or Vegetable Broth – Adds an extra layer of savory depth.
White Wine – A splash of dry white wine enhances the sauce with a bright, delicate acidity.
Capers – These little briny gems add a burst of flavor that cuts through the richness.
Parmesan Cheese – For that final touch of creamy, umami goodness.
Lemon Juice – Brightens everything up and balances the richness.
Olive Oil – Helps achieve a perfect sear on the scallops.
Salt & Pepper – Essential seasonings to enhance every bite.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bring this creamy, dreamy dish to life!
Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve some pasta water before draining.
Sear the Scallops
Pat the scallops dry with a paper towel and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown. Remove and set aside.
Make the Sauce
In the same pan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the white wine and let it reduce slightly. Stir in the broth, heavy cream, capers, and lemon juice. Simmer until the sauce thickens slightly.
Toss with Pasta
Add the cooked spaghetti to the sauce, tossing to coat. If needed, add a splash of reserved pasta water for extra creaminess.
Finish with Scallops & Parmesan
Return the scallops to the pan, sprinkle with Parmesan, and gently toss everything together.
Serve & Enjoy
Plate the pasta, garnish with extra Parmesan and fresh herbs if desired, and serve immediately.
How to Serve Scallop Spaghetti
- With a Crisp Salad – A simple arugula or mixed greens salad with a light vinaigrette balances the richness.
- With Garlic Bread – Because who can resist soaking up that sauce with warm, buttery bread?
- With a Glass of White Wine – A dry Sauvignon Blanc or Chardonnay pairs beautifully.
- As-Is for a Fancy Yet Simple Dinner – No sides needed—just enjoy it in all its creamy, garlicky glory!
Additional Tips
- Get a Perfect Sear – Make sure your scallops are completely dry before searing to get that golden crust.
- Don’t Overcook the Scallops – They cook quickly! Overcooked scallops become rubbery, so remove them as soon as they’re opaque.
- Adjust the Sauce Thickness – If it’s too thick, add a bit of pasta water. Too thin? Let it simmer a bit longer.
- Make It Lighter – Use half-and-half instead of heavy cream for a less rich version.
- Storage Tips – Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
FAQ Section
Can I use frozen scallops?
Yes! Just make sure to thaw them completely and pat them dry before cooking.
What if I don’t have white wine?
You can substitute it with extra broth and a splash of lemon juice for acidity.
Can I use a different pasta?
Absolutely! Linguine or fettuccine work just as well.
How do I prevent my scallops from sticking to the pan?
Use a hot, well-oiled pan and avoid moving them too soon—let them form a crust first.
Can I make this dish ahead of time?
You can prep the sauce and cook the pasta ahead, but scallops are best cooked fresh.
What can I use instead of heavy cream?
Try half-and-half or even coconut milk for a dairy-free twist.
Can I add vegetables?
Yes! Spinach, cherry tomatoes, or asparagus make great additions.
Can I double the recipe?
Definitely! Just be sure to use a large enough pan so everything combines evenly.
Is this dish kid-friendly?
Yes, just omit the wine and go easy on the capers if needed.
What’s the best way to reheat leftovers?
Gently reheat over low heat with a splash of broth or cream to revive the sauce.
Final Thoughts
This Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers is pure luxury on a plate. It’s quick, easy, and bursting with bold, comforting flavors. Whether you’re making it for a romantic dinner, a special gathering, or just treating yourself, this dish is guaranteed to impress.
Print
Scallop Spaghetti in Creamy White Butter Garlic Sauce with Capers
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This luxurious scallop spaghetti is coated in a rich, creamy white wine butter garlic sauce, enhanced with briny capers and a touch of Parmesan. It’s an elegant yet easy dish, perfect for a restaurant-quality meal at home.
Ingredients
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8 oz spaghetti
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12 large sea scallops, patted dry
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2 tbsp olive oil
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2 tbsp unsalted butter
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4 cloves garlic, minced
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1/2 cup dry white wine
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1/2 cup heavy cream
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1/4 cup grated Parmesan cheese
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1 tbsp capers, drained
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1/2 tsp red pepper flakes (optional)
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Salt and black pepper, to taste
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1/4 cup chopped parsley, for garnish
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Lemon wedges, for serving
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
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Reserve ½ cup of pasta water, then drain and set aside.
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Sear the Scallops
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Heat olive oil in a large skillet over medium-high heat.
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Season scallops with salt and black pepper. Sear for 1-2 minutes per side until golden.
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Remove from skillet and set aside.
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Make the Sauce
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Reduce heat to medium and add butter.
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Sauté garlic until fragrant, about 30 seconds.
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Pour in white wine and simmer for 2 minutes to reduce.
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Stir in heavy cream, Parmesan, capers, and red pepper flakes. Simmer for 2 minutes.
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Combine & Serve
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Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed.
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Return scallops to the skillet and warm through.
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Garnish with parsley and serve with lemon wedges.
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Notes
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Use good-quality dry white wine like Sauvignon Blanc.
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Don’t overcook the scallops—they should be tender and slightly translucent inside.
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Substitute linguine or fettuccine for a different pasta texture.
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Add a touch of crushed garlic breadcrumbs for extra crunch!
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg