Creamy Scallops and Pasta Recipe Easy White Wine Butter Sauce Delight

Posted on January 28, 2026

Grace Allen

creamy scallops and pasta - featured image

I still remember the first time I made creamy scallops and pasta with white wine butter sauce—it was one of those evenings where I had zero plans but a fridge full of random ingredients. The moment those scallops hit the hot pan and started sizzling, the kitchen filled with this intoxicating aroma that felt like something from a fancy restaurant, not my tiny apartment kitchen.

Since then, this creamy scallops and pasta recipe has become my secret weapon for impressing friends without breaking a sweat. The sauce? Oh man, that white wine butter sauce is silky, rich, and just the right kind of indulgent. I’ve made this dish probably a dozen times now, tweaking it here and there, but the magic always stays the same. If you love seafood and crave a dinner that’s both easy and a little bit fancy, stick around—I’m about to share everything you need to nail this recipe every time.

Why You’ll Love This Recipe

Okay, I need to be honest—this creamy scallops and pasta recipe has totally spoiled me for any other seafood dinners. Here’s why it keeps me coming back:

Quick and impressive: From start to finish, it takes about 30 minutes. I’ve whipped this up after work and still had time to chill with a glass of wine.
Decadent but not heavy: The white wine butter sauce is creamy without feeling greasy, and those scallops get perfectly seared with a tiny crisp on the edges.
Simple ingredients, big flavor: You don’t need a million things—just scallops, pasta, butter, wine, and a few pantry staples. Yet it tastes like you spent hours slaving away.
Versatile enough for any occasion: Fancy date night? Family dinner? Or just treating yourself? This dish fits all those vibes.

This creamy scallops and pasta with white wine butter sauce isn’t just food—it’s a little moment of luxury you can pull off in your own kitchen. Every time I make it, I feel like I’ve leveled up my dinner game. Ready to join me?

What Ingredients You’ll Need

Here’s the thing about this ingredient list: most of it is probably already hanging out in your kitchen. And I’m breaking it down so you know exactly what each part does, because that’s how you end up with a silky sauce and perfectly cooked scallops.

Scallops (1 pound / 450g) — I use sea scallops, fresh if you can get them, but frozen works too (just thaw and pat dry). Dry scallops are best for a nice sear, so skip the wet-packed ones if possible.
Pasta (8 ounces / 225g) — Fettuccine or linguine are my go-tos here because they hold the sauce beautifully. Spaghetti works too if that’s what you have.
Butter (4 tablespoons / 56g) — Unsalted, because I like controlling the salt in the sauce. Butter is the star for richness, so don’t skimp.
Garlic (3 cloves, minced) — Fresh garlic is non-negotiable. It gives that punchy aroma that wakes up the sauce.
White wine (½ cup / 120ml) — Dry white wine is key. I usually grab a Sauvignon Blanc or Pinot Grigio. Skip anything sweet or cooking wine—it’ll mess with the flavor.
Heavy cream (½ cup / 120ml) — Adds that creamy texture without overpowering the delicate scallops.
Parmesan cheese (½ cup / 50g, grated) — For the perfect cheesy finish. Freshly grated is worth the extra effort.
Lemon juice (1 tablespoon) — A little brightness to cut through the richness.
Fresh parsley (2 tablespoons, chopped) — Adds freshness and color. I keep a bunch in my fridge just for dishes like this.
Salt and pepper — To taste, but don’t be shy. Scallops and pasta both want seasoning.

Quick tip: I always keep a bottle of decent dry white wine in my fridge for cooking. It’s a game-changer for sauces like this and honestly, it tastes better than just water in pasta dishes.

Equipment Needed

You don’t need a fancy kitchen to make creamy scallops and pasta with white wine butter sauce. I’ve made this with the most basic tools, and it still turns out amazing.

Large pot — For boiling the pasta. Make sure it’s big enough for the noodles to swim freely.
Large skillet or sauté pan — This is where the scallops get their golden sear and the sauce comes together. A heavy-bottomed pan works best to keep heat even.
Colander — To drain the pasta without losing any precious water.
Wooden spoon or silicone spatula — For stirring the sauce gently without scratching your pan.
Measuring cups and spoons — Baking’s not involved, but measuring the wine and cream helps keep the flavors balanced.
Tongs or slotted spoon — For easily flipping the scallops and tossing the pasta in sauce.

Oh, and if you have a kitchen timer, use it. I’ve burned scallops more times than I care to admit by getting distracted (looking at you, phone notifications!).

How to Make It: Step-by-Step

Alright, here’s exactly how I make this creamy scallops and pasta with white wine butter sauce, with all the little tricks I’ve picked up.

Prep the pasta (10 minutes)
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente—usually about 8-10 minutes. Reserve ½ cup (120ml) of the pasta water before draining. Set pasta aside.
Dry and season scallops (5 minutes)
Pat your scallops super dry with paper towels (this is key for searing). Season both sides with salt and pepper.
Sear scallops (5 minutes)
Heat 2 tablespoons (28g) of butter in a large skillet over medium-high heat. When the butter is hot and foamy, add the scallops in a single layer. Don’t crowd them! Sear for about 2 minutes per side until they have a golden crust and are just opaque in the center. Remove scallops to a plate and tent with foil.
Make the sauce base (3 minutes)
Lower heat to medium, add remaining 2 tablespoons (28g) butter to the skillet. Toss in minced garlic and sauté for about 30 seconds until fragrant—don’t let it burn!
Deglaze with white wine (2 minutes)
Pour in ½ cup (120ml) dry white wine and scrape up any browned bits from the pan with your spatula. Let it simmer and reduce by half, about 2 minutes.
Add cream and cheese (3 minutes)
Stir in ½ cup (120ml) heavy cream and ½ cup (50g) grated Parmesan. Let the sauce simmer gently until it thickens slightly, about 2-3 minutes. Stir often so the cheese melts smoothly.
Combine pasta and sauce (2 minutes)
Add the cooked pasta to the skillet with the sauce. Toss to coat evenly. If the sauce feels too thick, splash in some reserved pasta water a tablespoon at a time to loosen it up.
Finish with scallops and lemon (1 minute)
Nestle the scallops back into the pasta and drizzle 1 tablespoon lemon juice over everything. Sprinkle chopped parsley and give a gentle toss.
Serve immediately
Dish it out while it’s warm, maybe with extra Parmesan on the side. Trust me, you want to eat this right away.

Pro tip: The timing is everything. From searing scallops to serving, move quickly so the scallops stay tender and the sauce doesn’t separate.

My Best Tips & Techniques

Okay, here’s where I spill all my secrets after making this creamy scallops and pasta recipe way too many times.

Pat dry, really dry: I can’t stress this enough. Wet scallops steam instead of sear, and you’ll lose that crispy edge that makes this dish special.
Don’t overcrowd the pan: Sear in batches if you have to. Crowding lowers the pan temperature and you’ll get sad, soggy scallops.
Use real butter: Margarine or fake butter just won’t give you the same depth of flavor in this sauce. Splurge a little here.
White wine matters: Skip the cooking wine and use a bottle you’d actually drink. It seriously changes the sauce’s brightness.
Avoid overcooking the scallops: They cook fast—2 minutes per side is usually perfect. They should be just opaque and springy, never rubbery.
Reserve pasta water: This salty, starchy water helps loosen the sauce and helps it cling to the noodles beautifully.
Don’t rush the sauce: Let the wine reduce fully before adding cream. Otherwise, it can taste too boozy or watery.
Fresh herbs over dried: Parsley adds freshness and color. If you don’t have fresh, add a pinch of dried, but it’s not quite the same.

Ways to Mix It Up

Once you’ve nailed the classic creamy scallops and pasta with white wine butter sauce, you can have some fun with these variations:

Garlic and Herb Twist: Add a teaspoon of fresh thyme or tarragon to the sauce for a fragrant, garden-fresh note. I love this when I want something a little different but still elegant.
Spicy Kick: Toss in a pinch of red pepper flakes with the garlic. It gives the sauce a subtle heat that pairs beautifully with the sweetness of the scallops.
Swap the Pasta: Try it with gluten-free pasta or even zucchini noodles if you want to lighten it up. It’s still yummy, just a different vibe.
Tomato Addition: Stir in a handful of cherry tomatoes cut in half towards the end for a pop of color and acidity.
Cream Cheese Sauce: Mix in 2 tablespoons of cream cheese with the heavy cream for an even richer, tangier sauce. I do this when I want an ultra-decadent version.
Lemon Zest Boost: Add a teaspoon of lemon zest along with the lemon juice for that extra zing.
Swap Scallops for Shrimp: If scallops aren’t your thing, try large shrimp cooked the same way. It’s just as delicious and sometimes easier to find.

Serving Ideas & Storage

This creamy scallops and pasta is best enjoyed fresh, but here’s how I usually serve and store leftovers:

Serving Suggestions: I like to plate it with a sprinkle of extra Parmesan and a few lemon wedges on the side. A crisp green salad or steamed asparagus pairs perfectly for a balanced meal. And if you’re feeling fancy, pop a glass of that same white wine you cooked with.

Storage: Leftovers keep well in an airtight container in the fridge for up to 2 days. When reheating, add a splash of cream or water to the pan to loosen the sauce and warm gently on low so the scallops don’t get rubbery. I don’t recommend freezing since the texture of scallops changes, but the pasta and sauce freeze okay if you’re in a pinch.

Pro tip: If your leftovers seem a bit dry, toss the pasta with a little olive oil and reheat in a pan with a splash of broth or cream. It brings back some of that fresh-from-the-kitchen magic.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about digging into this creamy scallops and pasta with white wine butter sauce:

Nutrient	Amount per Serving
Calories	~450
Protein	30g
Carbohydrates	35g
Fat	18g
Fiber	2g

Why it’s good: Scallops pack a lean protein punch, which keeps you full longer. The healthy fats from butter and cream provide richness and energy, while the white wine adds flavor without extra calories. Plus, pasta gives you that satisfying carb boost.

Compared to heavier seafood dishes drenched in cream, this one strikes a nice balance between indulgence and nourishment. Just remember, portion size matters—this recipe is a treat, not an everyday meal.

Final Thoughts

So that’s my creamy scallops and pasta with white wine butter sauce recipe! I know I’ve gone on about it, but when you find a dish that’s both easy and feels special, you want to shout it from the rooftops. This has become my go-to for everything from casual dinners to impressing guests without sweating it.

Make it your own—try the variations, swap ingredients based on what’s in your fridge, or add your favorite herbs and spices. The best recipes are the ones you put your own spin on.

If you give this a try, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @yourhandle. There’s nothing better than sharing food love and swapping tips.

Happy cooking! May your kitchen smell as incredible as mine does right now.

FAQs

Q: Can I use frozen scallops for this recipe?

A: Yes! I often use frozen scallops when fresh aren’t available. Just thaw them fully and pat very dry before cooking. Avoid wet-packed scallops because they release too much water and won’t sear well.

Q: What can I substitute if I don’t have white wine?

A: I get it—sometimes you don’t want to open a bottle just for cooking. Try dry vermouth or chicken broth with a splash of lemon juice as a substitute. It won’t be exactly the same but still tasty.

Q: How do I know when the scallops are done?

A: They’ll be golden brown on the outside and just opaque in the center. They should feel springy when you press gently. Overcooked scallops get rubbery, so watch the clock—2 minutes per side is usually perfect.

Q: Can I make this recipe ahead of time?

A: You can prep the sauce and pasta ahead, but I recommend cooking the scallops fresh just before serving. They don’t reheat well and can get tough if made too far in advance.

Q: Is this recipe gluten-free friendly?

A: The original uses regular pasta, but you can swap in your favorite gluten-free pasta with great results. Just watch the cooking time since gluten-free pasta can get mushy if overdone.

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