Description

A quick and impressive seafood dinner featuring perfectly seared scallops and pasta tossed in a silky white wine butter sauce. This recipe is decadent yet light, perfect for any occasion.

Ingredients

Scale

1 pound (450g) sea scallops, fresh or thawed frozen, patted dry
8 ounces (225g) pasta (fettuccine, linguine, or spaghetti)
4 tablespoons (56g) unsalted butter
3 cloves garlic, minced
½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
½ cup (120ml) heavy cream
½ cup (50g) Parmesan cheese, grated
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup (120ml) pasta water before draining. Set pasta aside.
Pat scallops very dry with paper towels. Season both sides with salt and pepper.
Heat 2 tablespoons (28g) butter in a large skillet over medium-high heat. When hot and foamy, add scallops in a single layer without crowding. Sear about 2 minutes per side until golden crust forms and scallops are just opaque. Remove scallops and tent with foil.
Lower heat to medium. Add remaining 2 tablespoons (28g) butter to skillet. Add minced garlic and sauté about 30 seconds until fragrant, careful not to burn.
Pour in ½ cup (120ml) dry white wine and scrape up browned bits from pan. Simmer and reduce by half, about 2 minutes.
Stir in ½ cup (120ml) heavy cream and ½ cup (50g) grated Parmesan. Simmer gently until sauce thickens slightly, about 2-3 minutes, stirring often.
Add cooked pasta to skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
Nestle scallops back into pasta. Drizzle 1 tablespoon lemon juice over all. Sprinkle chopped parsley and gently toss.
Serve immediately with extra Parmesan and lemon wedges if desired.

Notes

Pat scallops very dry to ensure a good sear. Do not overcrowd the pan when searing scallops. Use real unsalted butter for best flavor. Use a dry white wine you would drink, not cooking wine. Reserve pasta water to adjust sauce consistency. Serve immediately for best texture. Leftovers keep up to 2 days refrigerated; reheat gently with added cream or water.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving (about 1/4
Calories: 450
Sugar: 2
Sodium: 400
Fat: 18
Saturated Fat: 11
Carbohydrates: 35
Fiber: 2
Protein: 30

Keywords: scallops, pasta, white wine butter sauce, seafood dinner, creamy sauce, easy recipe, quick dinner, fettuccine, linguine