Scallop Spaghetti in White Sauce

Scallop spaghetti in white wine sauce is the epitome of elegance and simplicity, combining tender, seared scallops with al dente pasta in a velvety sauce made with white wine, garlic, and butter. This restaurant-quality dish is surprisingly easy to prepare, making it the perfect choice for romantic dinners, special occasions, or a luxurious meal at home. The delicate sweetness of the scallops is beautifully complemented by the tangy white wine sauce, with a touch of lemon and fresh herbs bringing it all together. Whether you’re an experienced cook or a novice in the kitchen, this recipe will elevate your dinner table and impress everyone at the table.

Why You’ll Love This Recipe

• Elegant Yet Simple: Despite its gourmet appearance, this dish comes together in just 30 minutes with minimal effort.
• Perfectly Balanced Flavors: The richness of the butter and scallops is balanced by the acidity of white wine and lemon.
• Versatile Ingredients: You can customize this dish with additional seafood, vegetables, or herbs.
• Restaurant-Quality at Home: This recipe is sure to impress guests or loved ones without requiring a reservation.
• Healthy and Light: Packed with protein from scallops and healthy fats from olive oil, it’s a light yet satisfying meal.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Serving Size: One portion (approximately 1/4 of the recipe)

Nutritional Information (per serving)

• Calories: 460
• Carbohydrates: 48g
• Protein: 25g
• Fat: 15g
• Fiber: 2g
• Sugar: 2g

Ingredients

For the Scallops:

• 400g sea scallops (approximately 12 large scallops)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Spaghetti and Sauce:

• 300g spaghetti or linguine
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 1/2 cup chicken or seafood stock
• 2 tbsp unsalted butter
• 2 tbsp heavy cream (optional, for a richer sauce)
• Juice of 1 lemon (about 2 tbsp)
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional, for serving)

For Garnish:

• Lemon wedges
• Extra parsley or Parmesan (optional)

Step-by-Step Instructions

1. Prepare the Scallops

1. If using frozen scallops, thaw them overnight in the refrigerator or place them in a sealed plastic bag in cold water for about 30 minutes.
2. Pat the scallops dry with paper towels. Removing excess moisture is crucial for achieving a perfect sear.
3. Season both sides of the scallops with salt and pepper.

2. Cook the Spaghetti

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
2. Reserve 1 cup of pasta water, then drain the spaghetti and set it aside.

3. Sear the Scallops

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2. Once the oil is hot and shimmering, add the scallops in a single layer, making sure they don’t touch. Cook in batches if necessary.
3. Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust. Avoid overcooking, as this can make them rubbery.
4. Remove the scallops from the skillet and set them aside on a plate.

4. Make the White Wine Sauce

1. In the same skillet, add 2 tablespoons of olive oil and the minced garlic. Sauté for 1-2 minutes, or until fragrant. If desired, add red pepper flakes for a touch of heat.
2. Pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes, reducing slightly.
3. Add the chicken or seafood stock and simmer for another 2 minutes.
4. Stir in 2 tablespoons of butter, allowing it to melt and emulsify into the sauce. For a richer sauce, add 2 tablespoons of heavy cream.
5. Finish the sauce with fresh lemon juice and half of the chopped parsley.

5. Combine the Spaghetti and Sauce

1. Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.

6. Add the Scallops

1. Return the seared scallops to the skillet, nestling them on top of the spaghetti. Let them warm through for 1-2 minutes.

7. Serve and Garnish

1. Divide the scallop spaghetti among plates or serve family-style on a large platter.
2. Garnish with the remaining parsley, a sprinkle of Parmesan cheese, and lemon wedges on the side. Serve immediately and enjoy!

Ingredient Background

Scallops

Scallops are a type of shellfish prized for their sweet, delicate flavor and tender texture. Sea scallops are larger than bay scallops, making them ideal for this recipe. Look for dry-packed scallops, which are untreated and sear better than wet-packed scallops.

White Wine

White wine adds acidity and complexity to the sauce. Choose a dry variety like Sauvignon Blanc, Pinot Grigio, or Chardonnay for the best flavor. Avoid sweet wines, as they can overpower the dish.

Garlic and Lemon

Garlic infuses the sauce with savory depth, while lemon juice brightens the flavors and cuts through the richness of the butter.

Parsley

Fresh parsley adds a pop of color and a subtle herbal note that complements the scallops and sauce.

Technique Tips

• Perfectly Searing Scallops: Ensure the skillet is hot before adding the scallops. Don’t overcrowd the pan, and avoid moving them too soon to allow a golden crust to form.
• Al Dente Pasta: Cook the spaghetti just until it’s firm to the bite, as it will continue cooking slightly in the sauce.
• Deglazing the Pan: Scrape the browned bits (fond) from the skillet when adding the wine to enhance the sauce’s flavor.
• Balancing the Sauce: Taste and adjust the seasoning at the end, adding more salt, pepper, or lemon juice if needed.

Alternative Presentation Ideas

• Seafood Medley: Add shrimp or mussels to the dish for a seafood medley.
• Vegetable Addition: Toss in sautéed spinach, cherry tomatoes, or asparagus for added texture and color.
• Creamy Version: Double the heavy cream for a richer, creamier sauce that coats the spaghetti more thickly.

Additional Tips for Success

• Use fresh scallops if possible for the best flavor and texture.
• Reserve pasta water—it’s a magical ingredient that helps bind the sauce to the spaghetti.
• Serve the dish immediately, as scallops are best enjoyed fresh and hot.

Recipe Variations

• Gluten-Free: Use gluten-free spaghetti or zoodles (zucchini noodles) for a gluten-free alternative.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce for a spicier version.
• Dairy-Free: Omit the butter and cream, and use extra olive oil to keep the dish dairy-free.
• Vegetarian: Replace the scallops with mushrooms or roasted cauliflower for a vegetarian spin.

Freezing and Storage

Freezing

It’s best not to freeze this dish, as scallops can become rubbery when reheated, and the sauce may separate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or stock to prevent the sauce from drying out.

Healthier Twist Ideas

• Use whole-grain spaghetti or legume-based pasta for added fiber and nutrients.
• Replace half the butter with olive oil to reduce saturated fat.
• Add extra vegetables like spinach or broccoli for a nutrient boost.

Serving Suggestions for Events

• Romantic Dinners: Serve with a glass of chilled white wine and a simple green salad for a romantic meal.
• Dinner Parties: Plate the dish individually with extra parsley and Parmesan for a restaurant-style presentation.
• Family Meals: Serve family-style on a large platter with crusty bread to soak up the sauce.

Special Equipment

• Large skillet (preferably stainless steel or cast iron for searing)
• Large pot for boiling pasta
• Tongs for tossing spaghetti
• Zester for lemon zest (optional)

Frequently Asked Questions

1. Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking to ensure a good sear.

2. What’s the best wine for this recipe?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines.

3. Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prep the ingredients in advance to save time.

4. What can I substitute for scallops?

You can use shrimp, lobster, or even chunks of firm white fish like cod or halibut.

5. How do I prevent the scallops from being rubbery?

Avoid overcooking the scallops—2-3 minutes per side is usually sufficient for large sea scallops.

6. Can I use another type of pasta?

Yes, linguine, fettuccine, or even angel hair pasta works well in this recipe.

7. Do I have to add cream to the sauce?

No, the cream is optional. The sauce is delicious with just wine, butter, and lemon juice.

8. What sides go well with this dish?

Serve with garlic bread, a Caesar salad, or roasted vegetables like asparagus or zucchini.

Conclusion

Scallop spaghetti in white wine sauce is a stunningly delicious dish that elevates a simple pasta dinner into something extraordinary. With its perfectly seared scallops, silky white wine sauce, and a hint of lemon and parsley, this recipe is a celebration of bold yet balanced flavors. Whether you’re preparing it for a special occasion or simply indulging in a luxurious weeknight meal, this dish is sure to impress. Give it a try and discover how easy it is to bring restaurant-quality seafood pasta to your home kitchen!

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