Scallop Spaghetti in White Wine Sauce
Elegant and flavorful, this Scallop Spaghetti in White Wine Sauce combines tender scallops with creamy white wine sauce and al dente pasta. A restaurant-quality meal made simple at home!
Equipment
- Large Pot
- Skillet
- Tongs
- Mixing Bowl
Ingredients
Main Ingredients
- 8 oz spaghetti cooked al dente
- 1 lb scallops fresh or thawed, patted dry
- 2 tbsp olive oil extra virgin preferred
- 3 cloves garlic minced
- 1 cup white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream or half-and-half for lighter version
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 8–10 minutes. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add scallops to the skillet in a single layer and sear 2–3 minutes per side until golden brown. Remove and set aside.
- Deglaze the skillet with white wine, scraping up any browned bits. Let the wine simmer and reduce for 2–3 minutes.
- Reduce heat and stir in heavy cream. Season with salt and pepper. Simmer gently until thickened.
- Add cooked spaghetti to the skillet, tossing well to coat with sauce.
- Return scallops to the skillet and gently mix to combine. Heat for another minute.
- Garnish with chopped parsley and serve immediately.
Notes
For a dairy-free option, use coconut milk instead of heavy cream. Avoid overcooking scallops for the best texture. Pair with garlic bread and a crisp white wine.