Scallop Spaghetti
Scallops are pan-seared in the skillet with olive oil until crispy. They acquire a beautiful golden crust that will make your dinner look very gourmet and appetizing.
Pan-seared scallops and pasta are then combined with easy-to-make white wine garlic sauce. Because the sauce uses butter, Parmesan cheese, and heavy cream, you can call this dish scallop pasta alfredo.
Creamy white wine butter garlic sauce also features capers. They provide a sharp and salty taste to the scallops and pasta.
Why make this recipe
Because the scallops are smothered in a creamy sauce, they are moist and flavorful. You don’t have to worry about overcooked scallops when you combine them with creamy pasta. White wine butter garlic sauce will make scallops taste creamy and soft.
What’s great about scallop pasta recipes is that you don’t have to worry about a side dish. You get a complete meal in a single dinner.
The scallop pasta in white wine sauce with capers looks very gourmet, but it’s easy to make.
Best scallops to use for pasta
Use sea scallops. They are big size scallops that are usually about 1.5 to 2 inches in diameter.
Because of their large size, sea scallops are easy to sear. Using them will make it easy to get that nice golden crust on your scallops.
How to thaw frozen scallops
Thaw frozen scallops in the fridge overnight.
Do not use a microwave oven. Don’t thaw on the kitchen counter.
After thawing and right before cooking, pat dry scallops with paper towels.
Creamy white wine butter garlic sauce
This is a creamy sauce featuring cream and Parmesan cheese – perfect for scallop pasta:
First, cook butter, olive oil, and minced garlic on medium heat for about 1 minute, until garlic softens. Then add white wine and bring to boil. Boil for several minutes until the wine reduces in half.
Next, add heavy cream and Parmesan cheese. Simmer and stir for several minutes until the sauce thickens.
Remove from heat.
Stir in drained capers and freshly squeezed lemon juice. Season with salt and pepper.
Tips for searing scallops
Use a large skillet. This will give you more surface for searing more scallops. It’s important not to overcrowd scallops. If you use a small or medium-size skillet, you might have to sear scallops in 2 batches.
Use a stainless steel skillet or cast iron skillet. These skillets work best for searing and creating a golden crust.
Make sure the scallops are completely thawed. Pat dry scallops with paper towels.
