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