Scallop Spaghetti In White Wine Sauce Recipe

If you’ve ever wondered what pure bliss on a plate tastes like, you’ve found it with this scallop spaghetti in white wine sauce recipe. It’s a dish that brings together tender, golden seared scallops, perfectly al dente spaghetti, and a rich, velvety white wine sauce that clings to every bite. This dish is elegant enough for a special occasion, but it’s surprisingly easy to pull off on a weeknight when you’re craving something indulgent.

The secret to this dish? It’s all in the balance—the bright acidity of the white wine and lemon juice, the briny punch from the capers, and the creamy, buttery base. If you’re anything like me, you’ll find yourself scraping the plate for every last drop of sauce. So, grab a glass of wine (a little for the dish, a little for you!) and let’s make this divine scallop spaghetti.

this RECIPE

My first time making scallop spaghetti: A happy accident

I still remember the first time I made this dish—purely by accident. It was one of those nights when you stare into the fridge, hoping for some inspiration to strike. I had a few lonely scallops in the freezer, a bottle of wine that had been open a little too long, and some pasta I had planned to use for something else. But a craving for something rich and comforting set me on this path. I seared the scallops with fingers crossed (scallops used to intimidate me!), and whipped up a quick white wine sauce. The result? Let’s just say the dish never made it to leftovers. That crisp, golden crust on the scallops paired with the creamy sauce was pure magic.

Now, it’s one of my go-to dinners for when I want to impress without putting in too much effort. Even when it’s just me and my partner, this feels like a meal you’d get at a cozy seaside restaurant. And you know what? You can make it too, even if it’s your first time cooking scallops!

A quick look at the origins of scallop pasta dishes

Scallop pasta dishes are a staple in coastal Mediterranean cuisine. In regions like Southern Italy and Spain, seafood is abundant, and pairing fresh shellfish with pasta is a natural fit. The idea of combining the brininess of the sea with the comfort of carbs is a match made in heaven. Over time, dishes like these have evolved to suit local ingredients—whether that’s the addition of capers for a bit of punch or a creamy sauce to complement the richness of the scallops.

The beauty of this dish is in its versatility. The white wine sauce used here is a classic, lending brightness to balance the rich cream and cheese. But while recipes for scallop pasta can vary by region and season, the heart of the dish remains the same: fresh seafood, simply prepared, and paired with pasta for a meal that feels both comforting and special.

The star ingredients that make this dish shine

The ingredients in this scallop spaghetti may be simple, but each one plays an important role in creating that perfect balance of flavors.

• Scallops: The stars of the show. Scallops are naturally sweet and cook quickly, making them ideal for a dish like this. Be sure to dry them well before searing to get that beautiful golden crust. If scallops aren’t available, you could swap them for shrimp or even chicken, but trust me—scallops are worth it!
• White wine: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. The wine helps deglaze the pan and creates a base for the sauce. If you’re out of wine, you could substitute chicken broth, but you’ll lose some of that bright acidity.
• Heavy cream: This gives the sauce its luxurious texture. If you’re looking for a lighter option, you could use half-and-half or even whole milk, though the sauce won’t be as rich.
• Capers: These little bursts of briny goodness add a wonderful contrast to the creamy sauce. If you’re not a fan of capers, you could use olives or skip them altogether, but I find they’re the secret ingredient that really elevates the dish.
• Parmesan cheese: Parmesan adds a nutty, salty flavor that brings everything together. Always go for freshly grated if possible; it melts better and tastes fresher.
• Lemon juice: Just a little squeeze brightens up the entire dish. It’s that subtle hit of acidity that cuts through the richness of the cream and cheese.

Essential kitchen tools to make things easier

You don’t need any fancy equipment to pull off this dish, but a few tools will make your life easier.

• A large skillet for searing the scallops. Make sure it’s big enough that the scallops aren’t overcrowded; this is key to getting that golden crust.
• A pot for boiling the pasta. If you’re like me, you may already have this one on hand, but make sure it’s big enough for the pasta to have room to move as it cooks.
• Tongs or a spatula for flipping the scallops without breaking them apart. Scallops are delicate, so handle them gently.
• A fine grater for the Parmesan cheese. Freshly grated cheese melts beautifully into the sauce.

Step-by-step: Making scallop spaghetti in white wine sauce

1. Make the white wine sauce

Start by heating a tablespoon of butter and a tablespoon of olive oil in a skillet over medium heat. You’ll want the butter to melt completely but not brown. Once the butter is melted, add four cloves of minced garlic and cook for about a minute until the garlic is soft and fragrant. Be careful not to burn the garlic—if it starts to brown too quickly, reduce the heat.

Next, pour in the white wine. Here’s where the magic starts to happen! The wine will bubble up as it hits the heat, and you’ll want to let it reduce for a few minutes until about half of it has evaporated. This intensifies the flavor, so don’t rush this step.

Once the wine has reduced, stir in the heavy cream and Parmesan cheese. Bring it to a gentle boil, then immediately reduce the heat and let it simmer for a couple of minutes. The sauce will thicken slightly, but don’t worry if it seems a little thin—it’ll cling to the pasta beautifully once combined. Finally, stir in the capers, a teaspoon of freshly squeezed lemon juice, and salt to taste. Set the sauce aside, keeping it warm.

2. Cook the spaghetti

While your sauce is coming together, cook the spaghetti according to the package instructions until al dente. Don’t forget to salt the pasta water—it’s your first chance to season the pasta itself. Once the spaghetti is done, drain it and toss it with the white wine sauce. The heat from the pasta will help the sauce cling to every strand.

3. Sear the scallops

Now for the star of the show! If you’re using frozen scallops, make sure they’re completely thawed. Pat them dry with paper towels—this is crucial for getting that beautiful golden crust.

Heat two tablespoons of olive oil in a large skillet over high heat. The oil should be shimmering but not smoking. Add the scallops in a single layer, making sure not to overcrowd the pan. Sear them for about four minutes on the first side without moving them. When they’ve developed a deep golden crust, flip them and cook for another 2-3 minutes on the other side.

Remove the scallops from the skillet immediately so they don’t overcook in the residual heat. They should be tender and slightly translucent in the center.

4. Put it all together

Toss the cooked spaghetti with the white wine sauce and gently reheat over low heat if needed. Add the seared scallops on top, and give the dish a gentle stir to combine everything. Serve immediately, maybe with an extra sprinkle of Parmesan on top if you’re feeling indulgent!

Variations you’ve got to try

One of the best things about this scallop spaghetti recipe is how easily you can switch things up depending on your preferences or what’s in season.

• Gluten-free: Swap out the regular spaghetti for your favorite gluten-free pasta. The sauce works beautifully with just about any kind of pasta, so you won’t miss the gluten one bit.
• Vegan option: You can make a vegan version by using a plant-based cream and butter and substituting the scallops with mushrooms or seared tofu. Use nutritional yeast in place of Parmesan for that cheesy flavor.
• Add veggies: I sometimes like to toss in some sautéed spinach or roasted cherry tomatoes for extra color and nutrition. The sweet, roasted flavor of the tomatoes pairs beautifully with the creamy sauce and scallops.
• Herb it up: Fresh herbs like parsley or basil add a nice, vibrant touch. You can toss them into the sauce at the end or sprinkle them on top before serving.

Presentation and serving suggestions

For an elegant presentation, arrange the seared scallops on top of the pasta rather than mixing them in. Garnish with a few extra capers and a wedge of lemon on the side for a pop of color. A light sprinkle of freshly chopped parsley can also brighten up the dish visually.

For sides, a simple arugula salad with a lemon vinaigrette is perfect for cutting through the richness of the pasta. Some warm, crusty bread to mop up the sauce is also highly recommended (because let’s face it—you’re going to want every last drop).

Drink pairings

What pairs better with a white wine sauce than more white wine? A crisp Sauvignon Blanc or Pinot Grigio is a great choice to complement the acidity of the sauce. If you prefer red wine, a light, fruity Pinot Noir could work too—it won’t overpower the delicate flavors of the scallops. If you’re into bubbly, a glass of Prosecco or Champagne adds a touch of celebration to this dish.

Storage and reheating tips

If you have leftovers (which I doubt!), store the scallop spaghetti in an airtight container in the fridge for up to 2 days. When reheating, do so gently in a skillet over low heat with a splash of cream or broth to loosen up the sauce. Scallops tend to toughen when reheated, so try to warm them just until they’re heated through—don’t overdo it.

Adjusting for different serving sizes

This recipe serves about 4 people, but you can easily adjust it to serve more or less. If you’re doubling the recipe, just be sure not to overcrowd the pan when searing the scallops. Work in batches if needed to ensure you get that beautiful crust. For a smaller portion, you can halve the ingredients without any problems.

Potential pitfalls (and how to avoid them!)

• Overcooked scallops: The biggest mistake you can make is overcooking the scallops. Keep a close eye on them, and remember that they should be slightly translucent in the middle when you remove them from the heat.
• Sauce too thin? If your sauce isn’t thickening, let it simmer a bit longer, stirring frequently. You can also add a bit more Parmesan cheese, which helps to thicken it up.
• Too salty? Capers and Parmesan are both salty, so be careful not to over-salt the dish. Taste as you go, and adjust the seasoning at the very end.

Ready to wow your dinner guests (or yourself)?

This scallop spaghetti in white wine sauce is the kind of dish that impresses every time. It’s creamy, indulgent, and packed with flavor—perfect for a cozy night in or a special occasion. I hope you give it a try, and don’t be afraid to make it your own by experimenting with variations or adding your favorite ingredients. Happy cooking!

Frequently Asked Questions

1. Can I use frozen scallops for this recipe?
Absolutely! Just make sure they’re completely thawed and dried well before searing to avoid excess moisture in the pan.

2. What’s the best wine to use for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works great. Avoid anything too sweet.

3. How do I know when the scallops are done?
Look for a golden crust on each side, and the center should be slightly translucent when you remove them from the pan.

4. Can I make this dish ahead of time?
The sauce can be made ahead, but the scallops are best seared fresh. If you need to reheat the dish, do so gently over low heat.

5. What if I don’t have capers?
You can skip them or replace them with a small handful of chopped green olives for a similar briny flavor.

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