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!